Saturday, November 20, 2010

Recipe: Savory Bread Pudding

I'll be making this yummy Savory Bread Pudding at the Low Carbon Cook-Off today at the Green Gifts Fair! So easy, and perfect for Thanksgiving. You can see what Twin Cities Live had to say about  it here.

Savory Bread Pudding
serves 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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