I was flipping through the channels the other day and caught the opening sequence of Anne Burrell's Secrets of a Restaurant Chef. In it, she described what she'd be making that day and her herbed bread pudding caught my eye.
You see, I have been a bread pudding fan for many many years. Sweet or savory, I love 'em. Reading the recipe online brought to mind the sinfully delicious cheese souffle that my friend Paul makes from time to time. I freaking love that souffle.
So, without further ado, here's my version of this rich deliciousness.
1/3 c. milk (I used 1%)
1/3 c. half & half
1/4 c. grated parmesan cheese
pinch of cayenne pepper
1 c. day old bread chopped into 1/2 inch chunks. (I used two slices of fresh sandwich bread, toasted lightly. I have to admit, I was pleasantly surprised with how well this worked.)
1 Tbsp chopped fresh herbs OR 1 tsp dried herbs OR some combination thereof (I used basil and oregano, but will try all kinds of variations in the future. Some examples might be dill & parsley, thyme & lemon zest, cilantro & cumin)
Mix together the eggs, milk, half & half, grated parmesan, cayenne and salt. (I did this in a 2 cup measuring cup.) In a medium bowl, mix together the bread and herbs and pour the liquid over it all. Cover the bowl and let it sit for 1 hour.
At this point, I sorta screwed up. I found the deepest muffin tin I had and buttered two of the cavities. I divided the mixture into the two holes, which filled them to the brim. The egg and bread proceeded to expand in the oven as it cooked and made a little bit of a mess.
Bake the puddings for 30-35 minutes (I left mine in there until the tops started to look a little bit brown. This was 35 minutes for my over-filled muffin cups.)
Here are a few things I've learned after making this a few times.
1.) Using paper muffin liners makes cleanup a TON easier.