Recipe: Savory Bread Pudding

Every Thursday on the Good Food Blog we share a recipe from our archives.

Amanda Hesser is a food writer for The New York Times. She and writer Merrill Stubbs have created Food52.com, 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 first shared this recipe for Savory Bread Pudding on October 10, 2009.

Keep reading for the full recipe…

Savory Bread Pudding

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 9×9 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.