Photo by Sarah Shatz
A&M's Testing Notes:
Expand Collapsekamileon's Notes:
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3 cups
diced bread
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4
large eggs
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1
egg yolk
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1 cup
heavy cream
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1/2 cup
whole milk
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4 ounces
chevre, finely crumbled
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3 ounces
prosciutto, diced
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1 teaspoon
fresh thyme
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2
shallot, minced
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4
crimini mushrooms, sliced
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Cracked pepper, to taste
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1/4 cup
shredded gruyere or parmesan (optional)
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Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.
Ask the hotline about this step!In a bowl, mix together eggs, milk, and cream until thoroughly blended.
Ask the hotline about this step!In a 9x9 square baking pan, toss together bread cubes, prosciutto, shallot, mushrooms, thyme, and pepper.
Ask the hotline about this step!Gently stir in chevre.
Ask the hotline about this step!Pour egg mixture over bread cubes.
Ask the hotline about this step!If desired, garnish with a shredded cheese such as parmesan or gruyere, for a golden crust.
Ask the hotline about this step!Bake in a 350 degree oven for 40 minutes, or until a thermometer inserted into center reads above 145 degrees.
Ask the hotline about this step!I've just returned from the DC book launch potluck, where I brought this recipe and Wow! This is HOLIDAY good! From a girl who doesn't like bread pudding! Thank you!
The proportions in this recipe are perfect for subbing in whatever you like: mushrooms, havarti, peas, sage were all in the fridge and worked well!
Just made this today (with bacon instead of prosciotto) and the family loved it. Parmesan added a very nice melty touch!
thank you for this, now added to my repertoire.
my mouth is watering just reading this.. i cannot wait to make it!
this was definitely a do again-
i did substitute half and half for the milk and cream
and crisp bacon for prosciutto
we have tried lots of similar ones but this is a good combination of easy and unique flavors - we'll make this one for the holidays!
I made this tonight with roasted butternut squash instead of the mushrooms and ricotta instead of the goat's cheese and it was FANTASTIC! Toasting the bread makes a welcome difference and the prosciutto is key.
This really does sound outstanding, and it's a beautiful too. A perfect Fall/Winter dish, I can't wait to make it!
I'm not a huge fan of bread pudding, but this one sounds awesome! I agree with A&M, toasting the bread crumbs is a nice touch.
This is a fantastic, no fail dish. Definitely one I'll return to for those Sundays when I agree to entertain, but I'm a little, uh, worse for the wear. And as a side note, it's seriously delicious, even cold out of the fridge.
I found that the size of the pan was pretty important. The bread needs to be submerged in the custard. When I used a lightly larger rectangular baker, the bread cubes were a little dry. Flavors were still great, though.
I just made this for brunch today. I left out the parmesan (actually, just forgot), but it was really delicious. Excellent textures and flavors. Highly recommended.
The eggs confuse me--so you mix together 4 whole large eggs plus one additional yolk? When I read the separation of the eggs and yolk in the ingredients list, I assumed they would be used in different places in the recipe. I'll try this on the weekend as written (all listed egg parts together) but it is a bit confusing.
Yes, you whisk together the 4 whole large eggs with the 1 egg yolk. Have fun making it. Let us know what you think!
I think this would be infinitely superior if you just used a better mushroom, just so that it could compete favorably with the other strong flavors in the dish. My choice would be for morels, but they're really expensive. Still, they're easy to find dried and if you reconstituted them would likely add more depth to the dish. But shiitake, porcini -- basically anything with flavor -- would be an improvement. Crimini just take up space.
Collin- of course, you could adapt this recipe however you'd like, and indeed have some fun experimenting, but I have to say, having made this no fewer than 3 times in as many days, the criminis were great!
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
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We used a baguette, and the extra crust made the croutons especially toothsome.
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Although we typically condone the use of the best possible ingredients, since the proscuitto is being cooked in with a number of other ingredients, we used the pre-sliced variety, and it worked beautifully.
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Peeling the leaves of thyme from the stem is surprisingly satisfying.
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Although the recipe called for the bread mixture to be combined in the baking pan, we chose instead to use a bowl to mix the ingredients in the filling, crumbled in the goat cheese and then added it all to the pan.
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Flying chevre!
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After we poured the custard over the filling, we pressed down gently, getting all the bread saturated!
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We found it only took about 25 minutes to cook through. The pudding is ready when a chunk of bread near the center springs back when pressed.
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I love a versatile recipe that inspires me to improvise. I sauted the shallots and mushrooms in the skillet left behind from breakfast bacon and skipped the procuitto. Added some great oven dried green tomatoes and used Brie instead of chevre. It was a wonderful accompaniment to baby back ribs. The Parma on top is a must.