Tuesday, September 14, 2010

Savory Bread Pudding



There's nothing quite like a good bread pudding. Soft bread cubes in a firm pudding with a great blend of sweet spices mixed with some raisins or other fruit. A bread pudding makes a great dessert to bring to a potluck or family dinner that is a bit different than your typical fare.  While most bread puddings are of the dessert variety, a savory pudding makes a great brunch on the weekend and the following recipe is a sure way to get requests for the recipe from any that try it.



Since I received some samples of Nature's Pride, I've been playing with some recipes and in this recipe I used their Potato Bread which made a great substitute for your typical brioche or challah bread. It was firm enough and when toasted, it kept it's shape well in the final pudding.

Savory Bread Pudding 


Ingredients:

2 T unsalted butter
1 yellow onion, chopped
2 T parsley, chopped
1 T chives, chopped
6 eggs
3 cups half and half
1/4 cup Caesar Dressing
1/2 t salt
1/4 t freshly ground pepper
3 cups Nature's Pride OvenClassics Potato bread, cubed and lightly toasted
1/4 lb. Gruyère cheese, grated
2 oz. prosciutto, julienned 

 

Directions:

Melt 2 T butter in medium saute pan over medium-high heat, then add onions and cook until softened but do not brown. Add the parsley and chives and stir until combined.

Whisk together the eggs in large bowl. Whisk in the half and half, Caesar dressing, salt and pepper.

Grease a 3 quart baking dish. Place 1 1/2 cups of toasted bread cubes in the bottom of the dish. Take half of the onion mixture and sprinkle over the bread cubes. Place half off prosciutto over onions. Sprinkle with half of the cheese.  Repeat with the remaining bread, onions, prosciutto and cheese.

Pour the egg mixture over the layers. Cover tightly and refrigerate for 3 hours to overnight.

Preheat an oven to 375°F.

Bake the pudding 45-50 minutes or until puffed and golden brown.



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