- 4
Ingredients
- 3 cups diced bread
- 4 large eggs
- 1 egg yolk
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 ounces chevre, finely crumbled
- 3 ounces prosciutto, diced
- 1 teaspoon fresh thyme
- 2 shallot, minced
- 4 crimini mushrooms, sliced
- Cracked pepper, to taste
- 1/4 cup shredded gruyere or parmesan (optional)
Preparation
Step 1
Just think of this as strata gone wild. Kamileon has concocted a rich, custardy bread pudding containing everything but the kitchen sink that somehow doesn’t feel overwrought. A couple of details really make this dish stand out. First, you toast the bread cubes before combining them with the rest of the ingredients, which ensures a crunchy top layer. Second, you add raw, chopped shallot, which mellows slightly in the oven but still retains a nice, subtle kick. Prosciutto, goat cheese and parmesan make any additional salt gratuitous, while sliced mushrooms and copious amounts of fresh thyme give the bread pudding some depth. We found that mixing the dry ingredients in a large bowl before putting them in the baking dish helped prevent spillover, and our bread pudding spent a mere 25 minutes in the oven. If you poke it in the center, and it bounces back, you know it’s set! – A&M
I love savory breakfasts, and often make twists on traditionally sweet recipes for breakfast (like cheddar-leek-bacon waffles.) This was born from some leftover ham and boredom one Sunday morning. The heavy cream gives it a hint of creme brulee texture, but of course you can make it with something lighter like 2% milk.
Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.
In a bowl, mix together eggs, milk, and cream until thoroughly blended.
Gently stir in chevre.
Pour egg mixture over bread cubes.
Add yours
Just made this today (with bacon instead of prosciotto) and the family loved it. Parmesan added a very nice melty touch!
thank you for this, now added to my repertoire.
my mouth is watering just reading this.. i cannot wait to make it!
this was definitely a do again-
i did substitute half and half for the milk and cream
and crisp bacon for prosciutto
we have tried lots of similar ones but this is a good combination of easy and unique flavors - we'll make this one for the holidays!
I made this tonight with roasted butternut squash instead of the mushrooms and ricotta instead of the goat's cheese and it was FANTASTIC! Toasting the bread makes a welcome difference and the prosciutto is key.
This really does sound outstanding, and it's a beautiful too. A perfect Fall/Winter dish, I can't wait to make it!
The eggs confuse me--so you mix together 4 whole large eggs plus one additional yolk? When I read the separation of the eggs and yolk in the ingredients list, I assumed they would be used in different places in the recipe. I'll try this on the weekend as written (all listed egg parts together) but it is a bit confusing.
Yes, you whisk together the 4 whole large eggs with the 1 egg yolk. Have fun making it. Let us know what you think!
I think this would be infinitely superior if you just used a better mushroom, just so that it could compete favorably with the other strong flavors in the dish. My choice would be for morels, but they're really expensive. Still, they're easy to find dried and if you reconstituted them would likely add more depth to the dish. But shiitake, porcini -- basically anything with flavor -- would be an improvement. Crimini just take up space.