Savory Bread Pudding

savorybreadpuddingSavory Bread Pudding, from Executive Chef Karen hoffman, of Cielo. Ingredients:
1 loaf Companion Fennel Semolina & Raisin Bread (You can also use Companion Pumpkin Cranberry Bread, Pain Beaucaire, Miller’s Five Grain, Ciabatta, Rye Batard) 1/4 cup olive oil 4 teaspoons chopped fresh Italian parsley 4 teaspoons chopped fresh thyme 1 large garlic clove, minced 1/4 cup of diced pancetta, rendered till tender 2 cups whole milk 6 large eggs 2 teaspoons salt 1 teaspoon freshly ground black pepper 3/4 cup grated Reggiano Parmesan cheese
~Preheat oven to 375 degrees. Butter 13x9x2-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.
~Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread mixture. Transfer to prepared dish. Sprinkle remaining cheese over.
~Prehear oven to 350 degrees. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.
~Serve with roasted pork chops or pork tenderloin.
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Homegrown Success – Ladue News Feature

laduenewspicJosh Allen and his sister Jodi were featured in Ladue News! “Youthful as he may look, Josh Allen is no newcomer to the food industry. The owner of Companion, which will celebrate its 15th anniversary this year, grew up learning about food around the dinner table. His family owned Allen Foods, a regional food distributor that services hotels, restaurants, educational institutions and long-term care facilities in St. Louis, Kansas City and Southern Illinois. But as steeped in local food history as he is…” Read the rest here.
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Interview with Josh Allen – Unbound Edition

“Recently named one of USA Today ’s 10 Great Artisan Bakeries, Companion has expanded its St. Louis presence with the opening of two new café gathering places, reflecting a shift in the company’s business and brand. Formerly a one-location bakery café, Companion has now evolved into a full-service café gathering place that allows customers to meet, eat and unwind.” Read the rest here.
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