Recipe by Peloton Culinary & Catering
Cut the bread into 1/2" size cubes, lay out on a sheet tray for about an hour to air dry.
In a heavy bottom sauce pan, add the oil and the bacon. Slowly render out the fat of the bacon until crispy.
Add the onion and garlic, sweat until translucent. Add the heavy cream and bay leaf, season with salt and pepper. Let the mixture simmer for about 30 minutes.
Remove bay leaf and add 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 is 1 hour. Happy Cooking!
Ingredients
Directions
Cut the bread into 1/2" size cubes, lay out on a sheet tray for about an hour to air dry.
In a heavy bottom sauce pan, add the oil and the bacon. Slowly render out the fat of the bacon until crispy.
Add the onion and garlic, sweat until translucent. Add the heavy cream and bay leaf, season with salt and pepper. Let the mixture simmer for about 30 minutes.
Remove bay leaf and add 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 is 1 hour. Happy Cooking!