Savory Bread Pudding
Yields:12 10 ounce portions (roughly 1 gallon)
1 pound loaf Multi Grain or Sourdough Bread
2 Ounces Olive Oil
1Cup Bacon,thick cut,¼” dice
1Cup Yellow Onion, peeled, small diced
1 Quart Heavy Cream
2 Each BayLeaf
As Needed Kosher Salt
As needed Black Pepper,fresh ground
1Tablespoon Fresh Thyme, finely chopped
1Tablespoon Italian Parsley,finely chopped
9 each Eggs, whisked
Cut the bread into½”size cubes, lay out on a sheet tray for an about an hour to air dry.In a heavy bottom sauce pot add the oil and the bacon.Slowly render out the fat of the bacon until crispy. Add the onion & garlic, sweat until translucent. Add the heavy cream & Bay leaf, season with salt & pepper.Let the mixture simmer for 30 minutes.Remove bay leaf and add chopped parsley and thyme.Temper in the eggs to the cream mixture.In a large bowl pour the egg cream mixture over the bread cubes. Season again with salt and pepper as needed.Place mixture into a baking dish sprayed with non-stick spray and cover. Bake in a 350 degree oven in a water bath.Cook until the center of the pudding is firm, Estimated cooking time is 1 hour.
Pair this tasty treat with our Russian River Chardonnay
– it’s sure to knock your socks off!!