Savory Bread Pudding
Yield: 8-10 Servings
1/4 Lb. Bacon
1 Cup Minced Onion
6 Large Eggs (Farm Fresh, if Available)
2 1/2 Cups Milk
2 Teaspoons Country French Seasoning
1/2 Teaspoons French Grey Sea Salt
1/2 Teaspoon Ground Green Peppercorns
1 1/2 Cup Grated Gruyere Cheese
1/2 Cup Chopped Kale (Optional)
6 Cups Cubed Crusty Bread
4 Tablespoons Butter, Divided
If you’re looking for a savory dish that is out of the ordinary and pleasing to both the eye and the palate, try this recipe. It is not only beautiful, but it is also a beautiful option to potatoes or rice when you want something special to complement your braised meats.
Sauté bacon in medium size pan until well done, but not crispy. Remove from pan and set aside. Add onion to the bacon fat and sauté until transparent. Drain and set aside to cool.
Whisk eggs in a mixing bowl. Add milk, seasoning blend, salt, and pepper and whisk together until mixture is smooth and creamy.
Place bread in large mixing bowl. Add egg mixture and toss together until bread is coated. Make sure the bread is submerged in the egg mixture. Cover and let stand for 1 hour to allow the bread to absorb the liquids.
Meanwhile, heat oven to 350 degrees. Grease 8-10 ramekins with butter.
Carefully add bacon, onion, cheese, and kale to the bread mixture. Toss together gently, taking care not to break the break in the process.
Ladle bread mixture into ramekins. Dot tops with butter and place on cookie sheet. Loosely cover with foil and bake on center rack in oven for 35 minutes. Remove foil and continue to bake for another 5-7 minutes until tops are golden brown.
Remove from oven and let stand for 15 minutes, allowing the pudding to set before serving. Serve warm or room temperature.