Thursday, June 30, 2011

Savory Bread Pudding

Super delicious, and adaptable. The original recipe used 2 1/2 cups artichoke hearts, but I substituted for 1 cup sun-dried tomatoes. Great way to use up bread that's gotten hard (or milk that's about to go bad).

Savory Bread Pudding
adapted from circle b kitchen

16 slices dry bread
2 1/2 c. milk
1 cup chopped sun-dried tomatoes (with 1 T. packing oil reserved)
3 cloves garlic, sliced
5 eggs
1 t. salt
pepper to taste
1/2 cup chopped mixed fresh herbs
5 oz. feta cheese, crumbled
4 oz. Romano cheese, grated

1. Place the bread in a single layer in a dish. Pour the milk on top, and let soak for 30 mins.
2. Pre-heat oven to 350 F.
3. Press bread to extract milk, and set aside.
4. Heat a small amount of oil in a skillet, and sauté garlic until soft.
5. Butter a 3-quart dish. Beat together egg, salt, pepper, and extracted milk.
6. Layer 1/3 of bread into dish, then 1/3 of the sun-dried tomatoes, 1/2 garlic, 1/3 cheese, 1/2 of the herbs. Repeat: 1/3 bread, 1/3 sun-dried tomatoes, 12 garlic, 1/3 cheese, 1/2 herbs. Final layer: 1/3 bread, 1/3 cheese, 1/3 sun-dried tomatoes.
7. Dribble reserved oil over the pan.
8. Bake for 45 minutes.

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