Savory Bread Pudding

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* Exported from MasterCook *

 

Savory Bread Pudding

 

Recipe By :Thomas DeBaggio & Susan Belsinger

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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5 tablespoons unsalted butter

8 slices bread -- sliced about 5/8 inch thick

1 small onion -- diced; about 3/4 cup

1 small red bell pepper -- roasted, peeled, seeded, and diced

into 3/4-inch pieces

3 cups milk

2 large garlic cloves -- minced

6 extra-large eggs

1 teaspoon salt

Freshly ground pepper

1 cup packed, chopped basil leaves

1 1/2 cups grated sharp cheddar cheese

 

Both eggs and cheese are great with basil. Here we add roasted red pepper to

contrast with their richness. The pudding makes a savory, filling main course

when served with a vegetable or fruit salad; it also makes a good brunch entree.

Use French bread or country-style wheat, a bread with substantial character.

 

Preheat oven to 375F (190C). Butter a 2-quart (2-l) oval gratin or casserole

dish. Butter the bread, using 2 tablespoons (30 ml) of the butter. Cut the bread

into cubes, just under an inch (2.5 cm) in size. Set aside.

 

Melt the remaining 3 tablespoons (45 ml) of the butter in a saute pan, add the

onion and saute over medium-low heat for 5 minutes, stir-ring occasionally. Add

the bell pepper, stir, and remove from heat.

 

In a nonreactive saucepan, heat the milk to scalding. Remove from heat and stir

in the garlic. Beat the eggs in a bowl with the salt and generously season with

pepper. Add about 1/2 cup (120 ml) of the hot milk to the eggs and whisk well.

Add the onions and peppers to the eggs, stir, and pour the egg and vegetable

mixture into the remaining milk; stir well. Add the basil and stir to combine.

 

Place half the bread in the prepared baking dish and cover evenly with half the

cheese. Pour half the egg and vegetable mixture over the bread and cheese.

Repeat with the remaining bread, and then the egg and vegetables; arrange the

bread and vegetables with a fork if necessary. Cover the casserole with the

remaining cheese.

 

Have ready enough boiling water to come 1 to 1 1/2 inches (2.5 to 4 cm) up the

sides of a pan large enough to hold the 2-quart (2-l) baking dish. Carefully

place the pan with boiling water in the oven and place the baking dish in the

pan. Bake in a hot oven for 30 minutes, until golden brown. Remove the baking

dish from the oven and the pan of hot water. Let stand for 5 minutes and serve

hot.

 

 

 

Source:

" BASIL, An Herb Lover's Guide "

Copyright:

" 1996 Thomas DeBaggio and Susan Belsinger "

 

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Per Serving (excluding unknown items): 328 Calories; 19g Fat (52.9% calories

from fat); 13g Protein; 26g Carbohydrate; 2g Dietary Fiber; 230mg Cholesterol;

652mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2

Non-Fat Milk; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0