Saturday, September 4, 2010

Recipe: Savory Bread Pudding

The Minnesota State Fair is over, and it looks like our Summer is as well. This is a great cool weather recipe that I demonstrated at the Fair on Saturday. It was a big hit, and also happens to make a perfect vegetarian entree!

Savory Bread Pudding

serves 6-8

2 bunches Lacinto Kale, stemmed and chopped
8oz. porcini mushrooms, sliced
1 yellow onion, chopped
1 loaf day old bread, cubed (about 6 cups)
2 1/2C half + half (more if as needed to moisten bread)
2T dijon
2T fresh thyme
8 eggs
2T butter (plus more for pan)
2T olive oil
salt + pepper
dash of cayenne (optional)

-preheat oven to 375˚F
-sauté onion in butter + oil until caramelized
-add mushrooms, thyme and cook until liquid begins to release
-add kale and cook until just wilted; remove from heat
-beat eggs with half + half, dijon, salt + pepper and cayenne if using
-toss bread with cooled mushroom mixture in a bowl*
-butter a large oven proof dish (9x13)
-place bread mixture in pan
-pour egg mixture over and distribute evenly
-let sit 20 minutes, allowing bread to soak up mixture (add more half + half if bread is dry)
-cover with foil and bake at 375˚F for 30 minutes
-remove foil and bake for another 15 minutes or until top is golden and liquid is absorbed
-let sit 10 minutes before serving

*may add cooked bacon or sausage  and cheese when mixing the mushroom mixture with the bread cubes; proceed with recipe

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