The French Version of Bread Stuffing

A Gorgeous Panade

When I made my wine soaked croutons the other day, I was trying to figure out a recipe that is just for the croutons. Little did I know one already existed and it’s called a Panade. Most panades that I could find were made in the French onion version, but given that it’s essentially a mix between a bread pudding and a stuffing, I used ingredients that I love. Cue the anchovies, tarragon, cabbage and leeks.

Panades are the epitome of peasant food cuisine and is a wonderful way to use up that stale half a baguette you feel slightly guilty about not eating fast enough. Some might think of this as a Winter dish and I can see how the French onion one would definitely lean that way. But this panade is lighter, has less cheese and can be enjoyed even in the warmer months. Serve this as a side dish with a beautiful roast chicken and a simple green salad and for me it fully encapsulates a wonderful languorous Summer afternoon.

Serves 6-8

Ingredients: