Tuesday, December 13, 2011

Make This! Herb and Scallion Bread Pudding

We made this savoury herb and scallion bread pudding from the latest Martha Stewart Living Magazine (December 2011) last weekend. It's the perfect side dish to accompany a ham or pork entree and has some serious WOW factor when it comes to the presentation. To start, chop up 2 tablespoons each of fresh parsley, fresh thyme and fresh sage.
Cut up 10 cups of day-old challah or brioche egg bread into 1-inch cubes. We only needed one loaf of bread to get the amount we needed. Mix with your chopped up herbs.

Melt 4 tablespoons of butter over medium high heat in large skillet. Cook 4 stalks of chopped celery and 3 gloves of minced garlic for 10-12 minutes
Chop up 2 bunches of green onions. This is where we went a little wrong. We chopped up 2-3 stalks when we should have added 2 FULL bunches. It was definitely missing that hard savoury onion flavour at the end, but the bread pudding was still tasty nonetheless.
Add the green onions to your pan and cook until tender
Meanwhile, in a large mixing bowl whisk together 8 eggs with 2 cups of heavy cream. We are not cooking light here people!

Add 2 cups of chicken stock and 2 teaspoons each of salt and pepper
Pour evenly over bread mixture until soaked, split over 2 big bowls if necessary to ensure even mixing. Pour everything into a big casserole dish greased with butter.
Dot with more butter if you'd like
Bake in 325 degree oven for one hour or until the top puffs and the centre is set
We served up our herb and scallion bread pudding with some spiral-sliced ham, scalloped potatoes, peas and carrots at our tree-trimming dinner. Yum overall, should have put in more onions!
Recipe credit: Martha Stewart Living - December 2011

Ingredients List
10 cups day-old challah or brioche, cut into 1-inch cubes (1-2 loaves)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
4 tablespoons unsalted butter, plus more for top of dish
4 stalks celery, chopped
3 cloves garlic, minced
Course salt and freshly ground pepper
2 bunches of green onions
8 large eggs, lightly beaten
2 cups chicken stock
2 cups heavy cream



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