Savory Bread Pudding

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
savory bread pudding
A delightful recipe from our companion, Chef Karen Hoffman. Makes a great side dish for your favorite meats.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A delightful recipe from our companion, Chef Karen Hoffman. Makes a great side dish for your favorite meats.
Ingredients
1loaf Companion Fennel Semolina & Raisin Bread(you can also use Companion Pumpkin Cranberry, Pain Beaucaire, Miller’s Five Grain, Ciabatta or Rye Batard)
1/4cup olive oil
4 teaspoons fresh Italian parsleychopped
4teaspoons fresh thymechopped
1 large garlic cloveminced
1/4cup pancetta,diced and rendered till tender
2cups whole milk
6 large eggs
2teaspoons salt
1teaspoon black pepper,freshly ground
3/4cup reggiano parmesan,grated
Servings:
Ingredients
1loaf Companion Fennel Semolina & Raisin Bread(you can also use Companion Pumpkin Cranberry, Pain Beaucaire, Miller’s Five Grain, Ciabatta or Rye Batard)
1/4cup olive oil
4 teaspoons fresh Italian parsleychopped
4teaspoons fresh thymechopped
1 large garlic cloveminced
1/4cup pancetta,diced and rendered till tender
2cups whole milk
6 large eggs
2teaspoons salt
1teaspoon black pepper,freshly ground
3/4cup reggiano parmesan,grated
Servings:
Instructions
  1. Preheat oven to 375 degrees. Butter 13×9x2-inch baking dish. Cut remaining bread with crust into small cubes (about 10 cups loosely packed). Lay out on a sheet pan overnight to dry out or toast off in the oven. If toasting off in the oven, spread cubes out on a large rimmed baking sheet. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl, add Pancetta, oil, parsley, thyme and garlic. Toss to coat. Season with salt and pepper to taste and add 1/2 cup of parmesan cheese.
  2. Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread mixture. Transfer to prepared dish. Sprinkle remaining cheese over.
  3. Preheat oven to 350 degrees. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.
  4. Serve with roasted pork chops or pork tenderloin.

Tags: , , , , ,

Trackback from your site.

Leave a comment

Pin It on Pinterest

Share This