Savory Bread Pudding
This recipe for bread pudding is courtesy of Chef Vitaly Paley and can be found in "The Paley's Place Cookbook."
- 3/4 pound day-old sourdough bread, crusts removed, cut into 1-inch cubes
- 5 tablespoons unsalted butter, melted
- 10 sprigs winter savory or thyme, leaves only, finely chopped
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 pound Fresh Pork Sausage
- 2 leeks, white parts only, halved lengthwise, washed, and sliced into 1/4-inch half-moons
- 1 pound small fresh chanterelle mushrooms, cleaned and dried
- Coarse salt and freshly ground black pepper
- 1 large green apple, peeled, cored, and thinly sliced
- 2 cups heavy cream
- 5 large eggs
- 1/4 cup balsamic vinegar
- 1 1/2 cups grated Parmesan cheese
- 3 tablespoons Persillade
- Black truffle, thinly sliced, for garnish (optional)
Preheat oven to 350 degrees.
In a bowl, toss the bread cubes with melted butter and chopped savory. Transfer to a baking sheet and toast until crispy and golden, about 30 minutes. Increase oven temperature to 375 degrees.
In a large skillet, heat 2 tablespoons olive oil. Break up sausage into silver-dollar-sized pieces and add to skillet; cook thoroughly about 10 minutes. Transfer sausage to a large bowl and let cool.
Add remaining 3 tablespoons olive oil to skillet. Add leeks and mushrooms and season with salt and pepper. Cook, stirring, until all the liquid has been absorbed, about 10 minutes. Stir in apple and transfer mixture to bowl with sausage; let cool.
Brush a 9-inch square baking dish with olive oil. Add bread cubes to bowl with sausage and leek mixture; toss to combine and transfer to baking dish.
In a large bowl, whisk together cream, eggs, vinegar, 3/4 cup cheese, 1 tablespoon salt, 1 teaspoon pepper, and the persillade; pour over bread mixture. Cover baking dish tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until a paring knife inserted into the center of the pudding comes out clean, about 1 hour.
Uncover and sprinkle pudding with remaining 3/4 cup cheese. Preheat the broiler; broil pudding until golden, about 3 minutes. Cut into squares and serve garnished with truffles if desired.
SourceThe Martha Stewart Show, December Winter 2008