SAVORY SAGE AND ONION BREAD PUDDING

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Savory Sage and Onion Bread Pudding image

Although bread pudding is typically thought of as a sweet finale, it can be equally good as a savory offering. In this one, red onions and leeks are sauteed until soft, then combined with a tangy cheese-enriched custard fragrant with sage.Any good-quality bakery bread can be used in place of the whole wheat. Consider rye, pumpernickle,egg bread or even plain white bread. From a June 1986 issue of Bon Appetit. Standing time for bread pudding is not included in prep time.

Provided by Leslie in Texas

Categories     Onions

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

1 large garlic clove, minced
3 medium red onions, thinly sliced
2 medium leeks, white part only, thinly sliced (12 oz. total)
2 tablespoons unsalted butter
5 ounces muenster cheese, cut into 1-inch pieces
2 teaspoons small sage leaves
1 2/3 cups milk
3 eggs
2 teaspoons Dijon mustard
3/4 teaspoon salt
freshly grouund pepper
4 cups whole wheat bread cubes, with crust (1/2-inch cubed, 6 oz. total)

Steps:

  • Butter shallow 7 or 8-cup baking dish.
  • Melt butter in large skillet over low heat.
  • Add onion mixture and cover with waxed paper round.
  • Cook gently for 12 minutes;discard paper.
  • Continue cooking until liquid evaporates, stirring occasionally, about 8 minutes.
  • In processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds.
  • Blend in onion mixture using 3 to 4 on/off turns.
  • Transfer mixture to large bowl; stir in remaining 1 cup milk.
  • Place bread in prepared dish.
  • Pour egg mixture over bread, using fork to distribute onions evenly.
  • Let soak until liquid is absorbed, 30 to 45 minutes.
  • (Can be prepared 12 hours ahead, covered and refrigerated. Bring bread pudding to room temperature before baking.).
  • Position rack in center of oven and preheat to 300 degrees.
  • Bake bread pudding 45 minutes.
  • Increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes.
  • Let stand 15 minutes; serve warm.

Nutrition Facts : Calories 183.2, Fat 12.1, SaturatedFat 7, Cholesterol 111.1, Sodium 400.6, Carbohydrate 10.3, Fiber 1, Sugar 3, Protein 9

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