29th December 2007

Savory Bread Pudding

posted in Main Dishes |

Lisa ran across a couple good sounding (if not good looking) recipes for savory bread pudding recently, so we decided to take a crack at it ourselves. We used artichoke hearts, mushrooms, onions, and plenty of herbs and spices. A successful experiment that we’re definitely going to make again. The recipe below is how we made it, but there are endless combinations to try.

Chris says:

This smells like pizza!

Lisa says:

I can’t wait to try this… MMMMM! So gooood!

Chris says:

Do you think we got the consistency right?

Lisa says:

Yep! I’d expect a dessert bread pudding to be a little goopier but this is perfect.

Chris says:

Yeah, I love this. It’s like a really good stuffing.

Savory Bread Pudding
1 baguette, cut into 3/4″-1″ pieces and left out to dry
1/3 loaf California Whole Grain bread, cut into 3/4″-1″ pieces and left out to dry
3/4 cup egg whites
1 cup chicken broth
2 cups 2% milk
1 can artichoke hearts, drained and roughly chopped
2 baby portobello mushrooms, chopped
4 oz cremini mushrooms, chopped
3 stalks green onions, chopped
2 shallots, chopped
1/2 cup sundried tomatoes, chopped
red pepper
lemon zest
gruyere cheese, shredded

Preheat the oven to 400 degrees, and grease a large casserole dish. Place the stale/dried bread pieces in a large bowl. In a separate bowl, whisk together the wet ingredients and the vegetables, then add in the spices, adjusting the taste to your liking. Pour the milk mixture over the bread and let stand for 15-20 minutes to allow the bread to soak in much of the liquid. Transfer the bread mixture to the casserole dish and sprinkle shredded gruyere over the top. Bake for 45-55 minutes, until the top is brown and crisp and there is no liquid left in the center. Let stand for 10 minutes before serving.

This entry was posted on Saturday, December 29th, 2007 at 2:43 pm and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 6 responses to “Savory Bread Pudding”

  1. 1
    On December 31st, 2007, chiffOnade said:

    As a PROFESSIONAL CHEF trained at Peter Kumps University of Fine Cuisine in beautiful downtown Brooklyn, I am impressed with your bread pudding.

    I would have used parmesan cheese but would not change anything else. During my studies with the former CHEF Kump, I also earned a certification as a world-class PASTRY CHEF, so I know a thing or two about bread.

    I may post your recipe on my internationally-famous website at MySpace (of course, I will give you the proper credits) . . . we PROCESSIONAL CHEFS never steal recipes.

    Happy New Year from chiffOnade and her boyfriend “The Manager” (he manages a group of ladies down here in florida, you understand).

    chiffOnade@yahoo.com or mrsdocchuck@yahoo.com (my direct line)

  2. 2
    On December 31st, 2007, Chris said:

    Tastespotting #7009

  3. 3
    On January 5th, 2008, bee said:

    glad it worked out well for you. it’s a great way to use up leftovers. wish you a wonderful 2008.

  4. 4
    On January 6th, 2008, Chris said:

    Bee, thanks for the inspiration!

  5. 5
    On January 15th, 2008, MrsDocChuck said:

    I am MrsDocChuck, my husband being “DocChuck” well-known to many on ther internet.

    I do not appreciate that you have allowed someone I don’t even know to publish my personal email address on this blog.

    I am getting harassing communications!

    Please remove it.

    Liz T., RN

  6. 6
    On March 24th, 2008, chiffonade said:

    Hello all… There is a comment above that begins, “As a PROFESSIONAL CHEF…” which is attributed to me. I’d like to clarify that this comment was not posted by me. It was posted by a notorious internet troll named Doc Chuck. Doc (only in his head) Chuck has been trolling me for the better part of three years.

    I would never abuse a fellow foodie… I love cooking and think it lends itself to great community. BTW, your savory bread pudding looks great.

    If you’d like the lowdown on Doc Chuck (and how he got arrested and jailed by the Baxter Bulletin for harassing e-mails…) please contact me at chiffonade@hotmail.com.

    Till then…Keep cooking real food! There is nothing like it. Pass on a valuable legacy – and not a box of cake mix.


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