Savory Bread Pudding

Peloton 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 1½Tablespoon                                 Garlic,minced 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       Method: 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!!     Happy Cooking!!!