Savory Bread Pudding with Sautéed Pears Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons olive oil
1 medium onion, chopped
1 large Portobello mushroom, cleaned, de-gilled and chopped
6 cups cubed bread
1 tablespoon minced fresh rosemary
1 cup shredded or crumbled cheese - such as Gorgonzola, Swiss, Assiago, Havarti, Manchego
6 eggs, lightly beaten
1/2 cup heavy cream
1 cup 2% milk
1 pinch salt and pepper to taste
¼ teaspoon nutmeg
Sautéed pears
3 d’Anjou pears – pared, cored and cut into thick slices
3 Tablespoons butter
1 teaspoon brown sugar
¼ teaspoon nutmeg
1/2 teaspoon lemon juice
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Directions: |
Directions:1. Preheat oven to 375 degrees.
2. Heat olive oil in a pan, and cook onion, mushroom and rosemary in oil until onion is soft.
3. Toss bread cubes with olive oil mixture. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
4. Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
5. Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).
While the pudding is cooking, mix butter in a skillet. Add pears, sugar, lemon juice and nutmeg. Cook over low heat until pears are tender. Cover and keep warm until serving time. Put on top of slices of bread pudding. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: Nothing is better than mixing savory with sweet. Have fun coming up with different cheese combinations. This also came from my Mom.
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