Savory Bread Pudding

Savoury bread puddings with garlic mushrooms and ricotta
For every two: 
1 Tbsp. canola or olive oil
1 package mushrooms, sliced
3 cloves garlic, minced
Black pepper
2 slices sourdough bread, cut into 1in. dice
3-5 oz. ricotta cheese
2 Tbsp monterey jack or cheddar cheese, grated
2 eggs
4 Tbsp milk

Preheat the oven to 375°F.
Heat the oil in a pan, and cook the garlic and mushrooms over a medium heat for 5 minutes, until the mushrooms are soft. Season well.
Scatter about a third of the bread cubes into two large, lightly greased ramekins. Top with half of the garlic mushrooms, and a few small dollops of ricotta. Add another layer of bread cubes, followed by the remaining garlic mushrooms, some more ricotta, and the remaining bread. Top with the grated cheddar.
In a cup or small bowl, lightly beat together the eggs and milk, and pour the mixture into the ramekins, being sure to pour onto all of the bread. Top with a little extra black pepper if desired, and place on a baking tray in the oven.
Bake for around half an hour, until the bread puddings are puffed up and golden brown on top, and the egg is cooked. Serve immediately.

source: Modified only slightly from the recipe at Amuse Your Bouche

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