Side Dish
Savory Bread Pudding
Trione Winery
8920 Oakfield Lane
Windsor, CA 95492
trionewinery.com
- RECIPE YEAR: 2014
- RECIPE BY: Tim Vallery Peloton Catering
- YIELD: Serves 12
- PAIRS WELL WITH: 2011 River Road Ranch Chardonnay
A savory twist on a classic, this is the perfect side dish for holiday entertaining and is also delicious on its own. On a rainy day, this bread pudding is like a hug; it's the ideal comfort food!
Ingredients:
- 1-pound loaf multigrain or sourdough bread, cut into 1/2-inch cubes
- 1/4 cup olive oil
- 1 cup diced thick-cut bacon (1/4-inch pieces)
- 1 cup diced yellow onion
- 1 1/2 tablespoons minced garlic
- 4 cups heavy cream
- 2 bay leaves
- Kosher salt and freshly ground pepper, to taste
- 9 eggs, lightly beaten
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh flat-leaf parsley, finely chopped
Directions:
Spread the bread cubes out on a baking sheet and let dry for about 1 hour. In a heavy saucepan over medium heat, warm the olive oil. Add the bacon and slowly render out the fat until the bacon is crispy. Add the onion and garlic and cook, stirring occasionally, until translucent. Add the cream and bay leaves, and season with salt and pepper. Simmer for 30 minutes, then remove and discard the bay leaves. Stir in the parsley and thyme. Temper the eggs into the cream mixture. Meanwhile, preheat the oven to 350°F. Lightly coat a baking dish with nonstick cooking spray. Put the bread cubes in a large bowl and pour the egg-cream mixture over them. Season with salt and pepper. Transfer the mixture to the prepared baking dish and cover with aluminum foil. Place the dish in a larger baking pan and carefully pour hot water into the pan to reach about halfway up the sides of the baking dish. Bake until the center of the pudding is firm, about 1 hour.
