Savory Bread Pudding
By America's Test KitchenPublished on June 25, 2009
Yield
Serves 6 to 8
Ingredients
Before You Begin
We prefer the flavor and texture of a high-quality French baguette here, but a conventional supermarket baguette will also work.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Arrange the bread in a single layer on a baking sheet and bake until crisp and browned, about 12 minutes, turning the pieces over halfway through baking. Remove the bread from the oven and let cool.
- Reduce the oven temperature to 350 degrees. Grease a 13 by 9-inch baking dish with the butter.
- Whisk the yolks, cream, milk, 1/2 cup of the Parmesan, the thyme, garlic, salt, and pepper together in a large bowl. Add the toasted bread and toss until evenly coated. Let the mixture sit until the bread softens and begins to absorb the custard, about 30 minutes, tossing occasionally. (If the majority of the bread is still too hard after 30 minutes, let it soak for another 15 to 20 minutes.)
- Pour half of the bread mixture into the prepared baking dish and sprinkle with 1/4 cup more Parmesan. Pour the remaining bread mixture into the dish and sprinkle with the remaining 1/4 cup Parmesan. Bake until the custard is just set, about 60 minutes, rotating the dish halfway through the baking time.
- Remove the bread pudding from the oven and let rest for 10 minutes before serving.
Yield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
After trying several types of bread for our savory bread pudding recipe, we settled on French baguettes for their strong crumb and neutral flavor. Instead of cubing our bread, we had better results tearing the baguette into ragged pieces. Toasting the torn pieces to a deep golden brown enriched their flavor and gave the bread a crispiness that helped prevent the finished dish from turning soggy. For the custard in our savory bread pudding recipe, we found that a mixture of 3 parts cream to 2 parts milk was rich but not over the top. To prevent curdling, we replaced the traditional whole eggs with just egg yolks, which stabilized the custard.
Before You Begin
We prefer the flavor and texture of a high-quality French baguette here, but a conventional supermarket baguette will also work.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Arrange the bread in a single layer on a baking sheet and bake until crisp and browned, about 12 minutes, turning the pieces over halfway through baking. Remove the bread from the oven and let cool.
- Reduce the oven temperature to 350 degrees. Grease a 13 by 9-inch baking dish with the butter.
- Whisk the yolks, cream, milk, 1/2 cup of the Parmesan, the thyme, garlic, salt, and pepper together in a large bowl. Add the toasted bread and toss until evenly coated. Let the mixture sit until the bread softens and begins to absorb the custard, about 30 minutes, tossing occasionally. (If the majority of the bread is still too hard after 30 minutes, let it soak for another 15 to 20 minutes.)
- Pour half of the bread mixture into the prepared baking dish and sprinkle with 1/4 cup more Parmesan. Pour the remaining bread mixture into the dish and sprinkle with the remaining 1/4 cup Parmesan. Bake until the custard is just set, about 60 minutes, rotating the dish halfway through the baking time.
- Remove the bread pudding from the oven and let rest for 10 minutes before serving.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments