6 tablespoons unsalted butter, plus more for the baking dish and foil
1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
2 medium onions, chopped
4 celery stalks, thinly sliced
2 jalapeño peppers, chopped (seeds removed for less heat)
kosher salt and black pepper
½ cup lager beer
1½ cups low-sodium chicken broth
2 large eggs, beaten
2 cups sharp Cheddar, grated (8 ounces)
6 scallions, sliced
Calories from fat 195
Sat fat 12g
How to Make It
Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, jalapeños, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the beer and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
Add the bread, broth, eggs, Cheddar, scallions, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.