Hearty Bread and Herb Panade with Scallions and Chives

**Hearty Bread and Herb Panade with Scallions and Chives: A Comforting Culinary Delight**

When it comes to comfort food, few dishes can rival the warmth and satisfaction of a well-made panade. This rustic, French-inspired dish is a cross between a savory bread pudding and a hearty soup, offering a rich, flavorful experience that’s perfect for cozy evenings or as a crowd-pleasing centerpiece for a family meal. One particularly delightful variation is the **Hearty Bread and Herb Panade with Scallions and Chives**, a dish that combines the earthy flavors of fresh herbs with the comforting texture of crusty bread, all baked to perfection in a savory broth.

### What is a Panade?

A panade (pronounced “pah-NAHD”) is a traditional dish with humble origins, often made to use up stale bread and stretch ingredients in a frugal yet delicious way. At its core, a panade consists of layers of bread, vegetables, and sometimes cheese, soaked in a flavorful liquid such as broth or cream, and baked until the mixture is soft, creamy, and golden on top. The result is a dish that’s both hearty and elegant, with a texture that’s somewhere between a casserole and a soup.

### The Star Ingredients: Bread, Scallions, and Chives

The beauty of a panade lies in its simplicity and adaptability, but the choice of ingredients can elevate it to new heights. In this recipe, the key players are:

1. **Bread**: A hearty, crusty bread like sourdough, ciabatta, or a rustic country loaf works best. The bread acts as a sponge, soaking up the flavorful broth while maintaining its structure. Stale bread is ideal, as it absorbs liquid more effectively without becoming overly mushy.

2. **Scallions and Chives**: These aromatic alliums bring a fresh, herbaceous quality to the dish. Scallions (green onions) add a mild onion flavor with a hint of sweetness, while chives contribute a delicate, grassy note. Together, they create a vibrant contrast to the richness of the bread and broth.

3. **Herbs**: In addition to scallions and chives, a mix of fresh herbs like thyme, parsley, or rosemary can enhance the flavor profile. Herbs add depth and complexity, making the dish feel both rustic and refined.

4. **Broth**: A good-quality vegetable, chicken, or beef broth forms the backbone of the panade’s flavor. Homemade broth is ideal, but store-bought options work well too. For a vegetarian version, opt for a rich vegetable stock.

5. **Cheese (Optional)**: While not strictly necessary, a sprinkle of grated cheese like Gruyère, Parmesan, or aged cheddar can add a luscious, melty layer of indulgence.

### How to Make Hearty Bread and Herb Panade with Scallions and Chives

Here’s a step-by-step guide to creating this comforting dish:

#### Ingredients:
– 1 loaf of crusty bread, cut into 1-inch cubes (about 6 cups)
– 2 tablespoons olive oil or unsalted butter
– 1 bunch scallions, thinly sliced
– 1/4 cup fresh chives, finely chopped
– 2 cups fresh spinach or kale (optional, for added greens)
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream (optional, for extra richness)
– 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
– Salt and freshly ground black pepper, to taste
– 1 cup grated Gruyère or Parmesan cheese (optional)

#### Instructions:

1. **Prepare the Bread**: Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast them in the oven for 10-15 minutes, until lightly golden and dry. This step helps the bread hold its shape in the panade.

2. **Sauté the Aromatics**: In a large skillet, heat the olive oil or butter over medium heat. Add the sliced scallions and cook for 2-3 minutes, until softened. Stir in the chives, thyme, and any additional herbs you’re using. If adding greens like spinach or kale, toss them in and cook until wilted.

3. **Assemble the Panade**: In a greased baking dish or Dutch oven, layer the toasted bread cubes with the sautéed scallion and herb mixture. If using cheese, sprinkle a layer between the bread and herbs.

4. **Add the Liquid**: In a saucepan, heat the broth and cream (if using) until warm. Season with salt and pepper to taste. Pour the liquid evenly over the bread and herb layers, pressing down gently to ensure the bread absorbs the liquid.

5. **Bake**: Cover the