Monday, December 29, 2008

Improvising

Last week we had a couple of friends over for Christmas Eve dinner. I was on the phone around the time I knew I needed to start on the rolls, so I attempted to get them started while talking ... and ... they looked weird when they came out of the oven. So I ate one and realized I forgot to add the salt! So, I had to start all over again, and thankfully, things turned ok. But I felt like it was such a waste to throw away these rolls, so I let them dry out a little for a couple of days and froze them, thinking maybe I'll make croutons or panzanella with them. But today I suddenly felt inspired to make some savory bread pudding for dinner, and I'm so glad I did! And I still have plenty for some croutons for later. Anyway, this recipe will work really well with some left over dinner rolls from all of your festivities, or use some day old bread from the store. I liked it with the dinner rolls because it was a nice combination of slightly sweet and salty. If you're going to buy bread at the store, I recommend croissants or a nice hearty crusty bread like ciabatta or french. Or, if you happened to have messed up your Aunts beautiful dinner roll recipe, feel free to use those, too. Don't throw them out. It's too much of a waste to throw away bread that you used over 7 C of flour on ... But maybe I'm the only idiot that forgets to add salt to rolls.

Savory Bread Pudding

serves 6~85 large eggs
2 C milk
1/2 C heavy cream
salt and pepper to taste (I had to use a little extra salt because the bread was tasteless ...)
1 t fresh rosemary, chopped fine
4~5 day old dinner rolls, cut in half or into big pieces
1 C freshly grated Parmesan or Pecorino Romano cheese
3 strips of bacon, cut into 1/2 inch pieces
  1. Preheat the oven to 350°. In a medium bowl, whisk together the milk, cream, salt, pepper, rosemary, and cheeses, until combined.
  2. In a small skillet, cook the bacon until crispy. Drain on a paper towel lined plate.
  3. In a 9x13 baking dish (or I used a 7x11 or 2.2 qt baking dish), place the bread in a single layer, equally spread out. Spread the bacon around evenly. Pour the egg and cheese mixture on top, and with a fork or spoon, gently press down on the bread to make sure the eggs get absorbed.
  4. Bake in a 350° oven for 40~50 minutes until the eggs are set and the top is browned.

1 comment:

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Kate
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