Savory Bread Pudding
An elegant was to dress up any entree, Bread Pudding is heartier and more savory than traditional stuffing/dressing recipes and makes a great brunch casserole.
Bread Pudding is another was to say stuffing or dressing, but unlike more traditional Thanksgiving stuffing or dressing, this recipe contains Swiss and Gruyère cheeses, which gives it a heartier, more savory flavor.
This was a recipe distributed in a mail flyer from the corporate marketing offices of our local grocery retailer advertised as "Comfort Food for Brunch" and while I think this would be a delicious addition to a late breakfast, I served it for dinner along side the Kitchen Tapestry recipe for Rack of Lamb with Red Wine Reduction Sauce. It made a for a formidable side dish.
The original recipe made enough for ten servings, so I cut it in half and present the recipe as such along with a few minor modifications based on my pantry inventory. This recipe would also do well as an alternative to traditional stuffing/dressing during the Thanksgiving season or as an elegant side dish to dress up most any entree.
Savory Bread Pudding
Ingredients
- 2/3 loaf rustic or artisan whole wheat bread, cut into approximately 1-inch cubes
- 3 tbsp olive oil
- 1 small yellow or sweet onion, diced (like, Vidalia or Texas-1015)
- 1 medium Granny Smith apple, peeled, cored and cubed
- 4 eggs
- 1 cup half-and-half
- 2/3 cup chicken stock (like, Swanson's or Kitchen Basics)
- 2 tsp Herbs de Provence
- 1 cup 50/50 Swiss and Gruyere cheeses, shredded (like, Private Selection Alpine Blend)
- 6 oz bacon, (about 6 strips) cut into lardons
- 3 tbsp butter
- non-stick cooking spray (like, Pam)
Instructions
- Preheat the oven to 400°F degrees.
- Toss the bread in the olive oil, and then lay out the cubes on a cookie sheet or sheet pan in a single layer and toast in the oven for 10 minutes. Remove from the oven and allow to cool.
- Meanwhile, sauté the bacon in a skillet over medium high heat until limp, about 4 minutes.
- Add the onion and sauté until just beginning to caramelize, about 6 minutes.
- Add the apple and sauté for another 2 minutes.
- In a large mixing bowl, whisk together the eggs, half-and-half, chicken stock and Herbs de Provence.
- Add the bacon-onion mixture and half of the shredded cheese to the egg mixture.
- Add the bread cubes to the mixing bowl and stir well to combine. Allow it to rest for 20 minutes so all the liquid is absorbed.
- Treat a 2-1/2 quart casserole dish with the non-stick spray and pour the bread pudding mixture in.
- Top with the remaining cheese and dot with the butter throughout the top of the casserole.
- Place the dish uncovered into the oven for 40-45 minutes.
