Savory bread pudding
- one french baguette, torn into 1 inch pieces about 10 cups, 18 to 20 inch baguette
- 1 tablespoon unsalted butter for the dish
- eight large egg yolks
- 3 cups heavy cream
- 2 cups whole milk
- 2 ounces parmesan cheese, grated, 1 cup
- 2 teaspoons minced fresh thyme
- two garlic cloves, minced
- 1 teaspoon salt
- 3/4 teaspoon pepper
Whisk egg yolks, cream, milk, 1/2 cup Parmesan, thyme, garlic, salt, and pepper together in a large bowl. Add toasted bread and toss until evenly coated.
follow the recipe for the savory bread pudding, omitting Parmesan cheese. Stir 10 ounces of frozen chopped spinach, thawed and squeezed dry, add 4 ounces feta cheese, crumbled, about 1 cup, into egg yolk mixture.
Savory bread pudding with bacon and onion:
cook six slices of bacon, cut into 1/4 inch pieces in 12 inch nonstick skillet over medium heat until well browned, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the fat in the skillet area stir one onion, halved and sliced thin, and 1/2 teaspoons salt into the skillet, cover, and cook over medium heat, stirring occasionally, until onion softens and releases moisture, about 10 minutes. Uncover and continue to cook, stirring often, until onion begins to Brown, about six minutes. Follow the recipe above for the savory bread pudding, sprinkling bacon and onion slices over first layer of bread with Parmesan.