A delicious bread pudding always makes perfect breakfast or brunch food. Plus, it's a great way to make use of stale bread. This version features a tasty melding of savory and sweet flavors. Smoky bacon, sweet caramelized onions, and pungent cheese are a winning combination.
Bacon, Caramelized Onion, and Tomme de Savoie Bread Pudding
Note: The longer you allow the bread to soak up the egg mixture before baking, the tastier this pudding gets. If possible, prepare it the night before. That way, all the delicious flavors can come together as you sleep.
1. Butter a 3-quart baking dish; set aside. In a medium skillet, saute 1/4 pound bacon, chopped, until crisp and golden. Add two onions, thinly sliced, and 1/2 teaspoon salt. Saute until the onions are caramelized, about 10 minutes. Remove from heat; cool.
2. In a medium bowl, whisk together 2 cups milk, 4 eggs, 1/2 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, and a pinch of freshly grated nutmeg. Remove rind from about 4 ounces of Tomme de Savoie or other pungent cheese (Roguefort would be tasty...). Dice into 1/4-inch cubes. Stir into egg mixture.
3. Tear or dice enough stale bread into 1-inch pieces to make about 3 or 4 cups. Spread into prepared dish. Pour the egg mixture and the cooled onion-bacon mixture over the bread; stir gently to combine. Cover and refrigerate for at least 4 hours but no longer than 24 hours.
4. Preheat oven to 325 F. Bake the pudding, uncovered, for about 50 minutes, or until set and top is lightly browned.
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