2 grams Olive Oil
115 grams Unsalted butter, melted, divided
135 grams Yellow or white onion, diced
85 grams Carrot, scrubbed, diced
65 grams Celery, rinsed, diced
130 grams Fennel, rinsed, diced
5 grams Garlic, minced
515 grams Brioche, *stale & dry, cubed
50 grams Preserved lemon, rinsed well, seeds removed, finely diced, using zest and flesh
75 grams Raisins
15 grams Parsley, flat or curly, cleaned, chopped
3 grams NWF Herbes de Provence Seasoning Blend
4.5 grams NWF Harissa Seasoning Blend
350 mL Chicken broth, divided (more if needed)
To Taste Salt & Pepper
2 Eggs, Whisked
Preheat oven to 325F and grease a 9 x 13” baking dish.
Add oil and 30 mL of the butter to a large pan over medium heat. Add onion, carrot, celery, and fennel, and cook, stirring occasionally for about 5 minutes or until carrot is beginning to soften. Add garlic and continue to cook until fragrant, 1 or 2 minutes. Remove from heat and let *cool. To speed cooling, spread out on a parchment paper-lined cookie sheet.
Place brioche cubes in a large bowl and add cooled vegetable mixture, preserved lemon, raisins, and parsley. Stir gently to combine. Sprinkle with both seasoning blends and stir again to combine.
Drizzle remaining butter and 250 mL chicken broth over bread mixture and stir gently to combine, adding more broth if necessary, to moisten. Taste and correct seasoning as desired with salt and pepper.
Add 100 mL broth to eggs and combine. Pour over bread mixture and stir gently just to combine. Add extra broth, if required to moisten. Transfer mixture to baking dish. Cover with foil and bake for 30 minutes. Uncover and bake another 10 to 15 minutes or until centre temperature reaches 165F.
TIPS: *If using fresh brioche, dice 750 g and dry out cubes, in a single layer, in a 250F oven for about 1 hour.