SAVORY GORGONZOLA BREAD PUDDING
Maybe it's because meat is so expensive, but I find cooks get very conservative when it comes to choosing accompaniments for a steak dinner. No one ever got in trouble serving a baked potato, but sometimes you have to take a chance.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Generously grease 4 ramekins with 1 tablespoon butter. Set aside.
- Place bread cubes in a single layer on a baking sheet and bake in the preheated oven until dry, about 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Melt 1 tablespoon butter in a skillet over medium heat. Stir in onion and salt; cook, stirring, until onions are light golden brown, 5 to 7 minutes.
- Stir chicken stock, cream, thyme, and black pepper into skillet; bring mixture to a boil and remove from heat.
- Stir bread cubes and chicken stock mixture in a large bowl until well combined. Stir in 1 ounce crumbled gorgonzola cheese. Divide mixture evenly between 4 prepared ramekins. Top each with a small crumble of gorgonzola.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 21 g, Cholesterol 47.2 mg, Fat 15.4 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 9.1 g, Sodium 588.7 mg, Sugar 1.8 g
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