Ken's Savory Bread Pudding

By AM Northwest Staff

Ken's Savory Bread Pudding

Makes 8 servings

  • 1 Tbls olive oil
  • 1 Tbls butter
  • 2 cups sweet onion, finely diced
  • 6 cloves garlic, minced
  • 1 cup celery,finely diced
  • 2 cups mushrooms, coarsely chopped
  • 4 slices bacon, cooked and chopped
  • ¼ cup Vya vermouth, or dry white wine
  • 6 eggs, large
  • 2 cups half & half
  • ½ tsp salt
  • ¼ tsp cayenne
  • ½ tsp thyme, dried
  • ½ tsp sage, dried
  • 1 lb sourdough rolls, cubed (about 10 cups)
  • 1 Tbs butter (to butter baking dish)

In a large skillet over medium high, melt the butter with the olive oil and saute the onion, garlic and celery until translucent.

Add the mushrooms and cook, covered until the mushrooms release this juices (about 5 minutes).

Remove the lid and add the bacon. Continue to cook until the mushrooms begin to brown. Deglaze the pan with vermouth or wine and cook on medium low until the mizture is dry. Set aside to cool.

Whisk the eggs, half & half and seasonings until lightly frothy. Set aside.

Place the bread cubes in a large bowl and toss with the onion mixture.

Toss with the egg mixture and allow through absorption (about one hour). Stir occansionally to incorporate the liquid evenly.

Heat the oven to 350 degrees F.

Butter a baking dish and add the pudding mixture. Bake about 45 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

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