by Sagegreen
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Sagegreen's Notes:
Expand1/2 cup heavy cream Ask a question about this ingredient
1/2 cup organic whole milk Ask a question about this ingredient
2/3 cups buttermilk Ask a question about this ingredient
1/2 teaspoon fresh tender rosemary leaves, finely chopped Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1 tablespoon white wine, pinot grigio Ask a question about this ingredient
1/2 teaspoon fresh ground black pepper Ask a question about this ingredient
pinch of kosher salt Ask a question about this ingredient
1 1/2 cup baguette, chopped and cubed Ask a question about this ingredient
2/3-1 cups fresh pecorino toscano, grated Ask a question about this ingredient
1 cup cubed roasted beets dressed in a mix of tarragon vinegar, with a bit of honey and a few drops of white truffle oil Ask a question about this ingredient
sprinkle of freshly grated nutmeg Ask a question about this ingredient
1/4 cup carmelized yellow onions Ask a question about this ingredient
sprinkle of freshly grated parmesan Ask a question about this ingredient
Preheat the oven to 350 degrees.
Ask a question about this stepWhisk together the milk, cream, and buttermilk.
Ask a question about this stepAdd the beaten egg and wine and whisk. Add the pepper, salt, and rosemary.
Ask a question about this stepToss the bread cubes together with the cubed roasted, dressed beets and caramelized onions. Add these to a buttered baking dish (@10-12 inches by 2 inches deep).Gently add in the grated pecorino. Pour the liquid mixture over this.
Ask a question about this stepSprinkle with nutmeg and parmesan. Bake for about 25 minutes until golden brown.
Ask a question about this stepServe with sprigs of fresh rosemary and a glass of pinot noir.
Ask a question about this stepThanks, lori. Yes, originally I made this in the summer with fresh black plums, but later in the fall and winter I made it again instead with roasted beets I was preparing for a salad. The change in seasons inspired the switch.
Fantastic, love the beets and buttermilk. Savory bread pudding is so good, love it!
Thanks, sdebrango. It is so tasty without any prosciutto or bacon! SO great to meet you in the city btw!!
I would do it without either prosciutto or bacon its perfect as it is. Yes, I so enjoyed meeting you. Next time will have to have longer to talk. Hope you enjoyed the city!!
Beautiful in every way!
Wow - plums, pecorino, and rosemary sound like they would be great together!
This looks gorgeous.
You are welcome. The taste and texture won't be the same, but I think it will work well, too. I may just suggest that in the recipe. Your German pancake looks very tempting!
That sounds delicious, but there is nowhere around here to get fresh, ripe plums in December. Those things in the store right now from Chile and elsewhere South are hard as little rocks. Won't buy them.
If I couldn't get good plums, I would probably use roasted beets with a little honey instead.
Oh my. I think you've just given this Sunday's lazy lunch. Can't wait to try it.
Thanks, I think I may be adding some caramelized onions, a touch of white truffle oil, and yes, pinot noir! Let me know what you think if you make this!
With a lovely salad, that would work! If it is you will have to tell me Saturday how you liked it!
This looks and sounds amazing - I love the pairing of plums and rosemary.
Love the idea of a savory bread pudding and yours looks divine -
Thank you. If I thought it would have turned out this well, I would have baked it in a more special dish!
This sounds great--but i'm confused--did you substitute the beets for plums when it was entered in that contest?