Sunday, April 8, 2012
bread pudding for spring
This would have made a delicious Easter brunch dish but instead served us a lovely dinner last night. I used my own made sourdough bread and the veggies I had on hand, endive and asparagus and a shallot - it was good.
Asparagus, Endive and Goat Cheese Bread Pudding
1 bunch of asparagus, cut into 1" pieces
4-5 small endive, cored and sliced into ribbons
1 shallot, diced
1 tbsp butter
2 tsps dijon mustard
1 tsp dried sage
7-8 slices sourdough bread, cut into 1" pieces
6 large eggs
1 c milk
3/4 c plain yogurt
salt, pepper and freshly grated nutmeg
1 small log goat cheese (I used one with rosemary and olive oil)
freshly grated parmesan cheese (~ 1/3 c)
Melt the butter in a saute pan. Add the shallot, endive and asparagus and saute for 3-5 minutes, until the shallot becomes translucent. Add the mustard and sage. Set aside.
Beat the eggs, milk and yogurt together until well blended. Season with salt and pepper and some freshly grated nutmeg. Pour this mixture over the bread. Add in the vegetables and mix together. Refrigerate for 1 hour.
Take the mixture out of the fridge and add the goat cheese in crumbled chunks, distributing through the mixture. Pour into a baking dish and sprinkle the parmesan cheese over the top. Bake at 350 deg F for 50-60 minutes, until the dish has puffed up in the middle and browned slightly around the edges.