Savory Bread Pudding
(serves 8 or more as a side dish)
Combine and soak for about an hour:
1 loaf stale French bread - cut into small cubes
2 c milk
1 c white wine
1 c soup stock
1/2 t fresh or dried rosemary
Beat, adding butter slowly:
4 eggs
1/2 c melted butter (or olive oil)
Add the soaked bread and pour into a well-buttered (or oiled) baking dish.
Spread over the top:
1/2 c razor thin slices of onions - halved
1/3 c finely chopped parsley
Bake at 375 for a little over an hour - or until set.
Notes & Variations:
  1. It's best to cut the bread into cubes before it gets too hard.  But let it dry out thoroughly before adding the liquids.
  2. Add any combination of white pepper, garlic, green onion, parsley.  Sprinkle some grated parmesan over the top.
  3. Play with different proportions of milk, wine, and stock, as well as different types of soup stock.
  4. Try stirring a 1/4 cup of whiskey or brandy into the eggs.  You can use marsala or sherry, but if you do, omit the rosemary as it will conflict.  But you could add slivered almonds and chicken meat.
  5. See also Dessert Bread Pudding.