Herb & Apple Stuffing Bread pudding

8 c. cubed bread (3/4-in.) such as country boule, crusts removed
1/4 c. unsalted butter (1/2 stick)
3 oz. pancetta, cut into 1/2-in. cubes
2 c. chopped onion (about 1 lg.)
11/2 c. chopped celery (about 3 lg. stalks)
1 Granny Smith apple, peeled, cored, and chopped
1/2 c. apple juice
2 Tbsp. finely chopped fresh rosemary leaves
Kosher salt and pepper
1/2 c. chopped fresh parsley leaves
5 extra-large eggs
2 c. heavy cream
1 c. chicken stock or broth
2 c. freshly grated Gruyere cheese (8oz.)

1.  Preheat oven to 350. Arrange bread in single layer on 18" by 12" jelly-roll pan.  Bake 20 minutes or until lightly browned; set aside.
2.  While bread toasts, in 12-in. skillet, heat butter on medium-low.  Add pancetta; increase heat to medium and cook 5 minutes or until browned, stirring occasionally.  Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally.  Stir in juice, rosemary, 4 teaspoons salt, and 1 1/2 teaspoons freshly ground black pepper.  Cook 5 minutes or until most of the liquid has evaporated.  Remove from heat; stir in parsley.
3.  Meanwhile, in a very large bowl, beat eggs, cream, chicken stock, and 11/2 cups Gruyere.  Add bread, then vegetable mixture, stirring until well combined.  Let stand 30 minutes to allow bread to soak. 
4.  Stir mixture well; transfer to 21/2- to 3-quart (13" by 9" by 2") gratin dish.  Sprinkle with remaining Gruyere.  (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.)
5.  Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean).  Serve hot or warm.  Makes 16 side-dish servings

Ina Garten's recipe  (Barefoot Contessa)