I love a good bread pudding. Typically, bread puddings are a sweet dessert recipe, but I love the consistency of custard baked with savory ingredients, so tonight I whipped up a savory bread pudding with a side of wild sage & oregano roasted piccolo pomodoro tomatoes.
What better way to make a quick and easy meal with a few pantry ingredients?
Leftover bread, a few eggs, milk, cheese and proscuitto.
From oven to table in no time!
SAVORY BREAD PUDDING
Preheat oven to 425 degrees.
4 large eggs
1 cup milk
1 cup grated Parmesan cheese
1/2 cup diced proscuitto slices {about 4 slices} * ham, chicken or roasted vegetables are great alternatives
1/2 cup pesto: basil, arugula or sweet pepper
6-8 slices bread * crusts optional
3 Tablespoons butter
salt & Pepper to taste
In large bowl, mix whole eggs, milk, cheese and proscuitto. Butter 9" ovenproof casserole dish with butter. Line slices of bread in layers in bowl. Pour egg mixture over the bread to cover. Let sit for about 5 minutes, until the bread is soft and well coated. Poke the bread around to make sure it is covered with liquid. Dab a few bits of remaining butter on top.
Cook in middle rack of oven until golden brown and eggs have set, about 30-40 minutes.
Top with more cheese and serve warm or room temp.
Buon appetito!
copyright 2008 Alisa Barry
3 comments:
Whoa. That looks and sounds so delicious. I may need to give that a try later this week. Thanks for a great tip!
just ran out to buy a few things- i'm going to make it tonight-thanks for the great ideas- love your products ! are you going to do another cookbook ?
Yes! Thank you for asking. I am just beginning the process of starting a new cookbook. It will be about The Art of Food: celebrating the ritual of eating artfully.
I can't wait to get started!
Anything you would like to see me write about?
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