Gruyère Bread Pudding
Wednesday, January 19, 2011
Gruyère Bread Pudding
Well, the old homestead survived the fierce downpours of December and early January. Still plenty of run-off, but the sun doth shine. On this Martin Luther King, Jr. holiday week, I made a savory bread pudding; Gruyère Bread Pudding. It can be a side dish for meat or poultry or eaten alone with steamed vegetables. I added delistyle mustard to give a kick. I know you will love this pudding. Remember MLK’s dream! See you for Val Day!
Buno Appetito
INGREDIENTS:
Preheat oven: 350°
2 cups of heavy cream (I know, but . . .)
1 cup homemade chicken stock
4 eggs (room temperature)
3 strips bacon, sliced before frying
3 tablespoon each, medium diced red bell pepper,sweet onion and chiffonade of basil leaves
1/2 teaspoon cracked black pepper
1/4 teaspoon kosher salt
4 cups torn wheat sour dough bread (or any bread)
1 teaspoon course deli-style mustard
2 cups Gruyère cheese
DIRECTIONS:
1. Cook sliced bacon, drain and set aside.
2. Dice red bell pepper, sweet onion and make basil chiffonade and also set aside.
3. In a large bowl, whisk eggs, heavy cream and chicken stock until well blended.
4. Add bacon, red pepper, sweet onion, basil, torn bread and the Gruyère cheese.
5. Mix well then set in ice box for 20 minutes to make sure the bread absorbs that delicious liquid mixture.
6. Pour the mixture into a baking dish and bake for 1 hour until golden brown, and rotate for even cooking.
7. Serve hot .
SERVES: 6
