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Spring Onion & Goat Cheese Bread Pudding

Source of Recipe

Food & Wine Mag. March 2005


Recipe Introduction

A wonderful savory bread pudding. You can serve it hot or warm. Good with grilled meats.

List of Ingredients

1 lb. sourdough bread, crust removed, cut into ¾” cubes
5 T. sweet butter
3 bunches scallions, cut into ½” lengths
1 large garlic clove, finely chopped
Kosher salt and freshly ground black pepper
4 large eggs
1 ½ c. heavy cream (I used fat-free half and half)
¾ c. sour cream
1 T. chopped basil
10 ½ oz. log of goat cheese, crumbled



Recipe

Preheat oven to 400 degrees. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until golden.

In a large skillet, melt the butter over moderately high heat. Add the scallions and garlic and cook, stirring until the scallions are crisp-tender, about 3 minutes. Season with salt and pepper.

In a large bowl, whisk the eggs with the heavy cream and sour cream. Gently fold in the bread cubes, scallions, basil and half of the goat cheese. Season with salt and pepper. Let stand until all of the liquid has been absorbed, about 30 minutes.

Transfer the bread pudding to a 12x8x2” baking dish. Sprinkle the remaining goat cheese on top. Set the baking dish in a roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish. Bake at 400 degrees for 40 minutes, or until the pudding is set and the top is golden brown.

Serves 8.