Wednesday, August 27, 2008

Savory Brunch Bread Pudding

Hey try this recipe! I was looking through my one dish recipes for one of the demos I did recently at the OC Fair. Remembering this as one of my favorite catering dishes, I revised it to fit regular home size pans instead of larger commercial pans. Savory Brunch Bread Pudding is the perfect hearty one dish morning meal.The great thing is it can be assembled the night before, and baked before serving, making it a great dish for holiday mornings. I love how the buttermilk adds a tang to the taste which works well with the other earthy ingredients. I have experimented with many other additions such as sausage, chilies and a variety of cheeses with much success.


SAVORY BRUNCH BREAD PUDDING
Ingredients:
8 each bacon slices
1 teaspoon black pepper
8 ounces mushroom, wild sliced
4 each scallion chopped
1/4 cup chopped dried tomato
2 teaspoons sage dry
8 each egg
5 cups buttermilk
1 cup parmesan cheese shredded
1 teaspoon salt
8 cups french bread cubed, dry
1 bunch sage fresh


Directions;
Preheat oven to 350 degrees. Lightly grease individual custard cups or large 9*13 casserole dish. 
Sprinkle bacon with half teaspoon of black pepper and cook until crisp. Remove, drain and cut into pieces (reserve). 
Cook mushrooms, scallions and dry sage in remaing bacon drippings until tender. Remove with slotted spoon (reserve). 
Add bread cubes to skillet stirring to toast for about a minute. Add reserved bacon and mushroom mixture, stir together another minute or so,add in dried tomatoes . Place in prepared baking dish/dishes.
Whisk together eggs, buttermilk, parmessan cheese, salt and remaining 1/2 teaspoon of pepper. Tear 8-10 sage leaves, stir into mixture. 
Pour over bread mixture in baking dish/dishes. Bake at 350 degrees 20 minutes for individual servings or 40 minutes for casserole dish until set and golden brown. Serve warm, garnished with additional sage leaves. Serves 8.

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