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!!!