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:
-
It's best to cut the bread into cubes before
it gets too hard. But let it dry out thoroughly before adding the
liquids.
-
Add any combination of white pepper, garlic,
green onion, parsley. Sprinkle some grated parmesan over the top.
-
Play with different proportions of milk, wine,
and stock, as well as different types of soup stock.
-
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.
-
See also Dessert
Bread Pudding.
|
|