Food 52

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Amanda Hesser is a food writer for The New York Times.  She and writer Merrill Stubbs have created, a collaborative website that is collecting recipes from home cooks.  They announce a category and recipes are submitted.  Amanda and Merrill choose three recipes to test.  Two are presented to the collaborators and a winner is voted on.  They hope to publish a cookbook with about 150 recipes.

Savory Bread Pudding
(Photo: Sarah Shatz)

This Savory Bread Pudding recipe won their Week 14 competition:

Serves 4
3 cups diced bread
4 large eggs
1 egg yolk
1 cup heavy cream
1/2 cup whole milk
4 oz chevre, finely crumbled
3 oz prosciutto, diced
1 tsp fresh thyme
2 shallot, minced
4 crimini mushrooms, sliced
Cracked pepper, to taste
1/4 cup shredded gruyere or parmesan (optional)

Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.

In a bowl, mix together eggs, milk, and cream until thoroughly blended.
In a 9x9 square baking pan, toss together bread cubes, prosciutto, shallot, mushrooms, thyme, and pepper.

Gently stir in chevre.

Pour egg mixture over bread cubes.

If desired, garnish with a shredded cheese such as parmesan or gruyere, for a golden crust.

Bake in a 350 degree oven for 40 minutes, or until a thermometer inserted into center reads above 145 degrees.


Music Break: Latin Slide by La Clave