Cover bread and let stand at room temperature. Add ⅓ cup stock, cover and cook until vegetables are tender, about 15 minutes. Add sweet potatoes and cook 5 minutes, stirring occasionally. Add rutabagas and cook 5 minutes, stirring occasionally. Melt ¼ cup herb butter in heavy large skillet over medium heat. Bake bread until dry and lightly toasted, about 15 minutes. Place bread cubes in single layer on baking sheet. Cover and let stand at room temperature.) Simmer until reduced to 1 cup, stirring occasionally, about 40 minutes. Bring butter to room temperature before using.)Ĭook all ingredients in heavy medium saucepan over medium heat, stirring constantly, until sugar dissolves.
