SAVORY BREAD PUDDING
Courtesy of Chef Steve Kasmar
2 Tablespoons butter
3/4 cup diced, fresh fennel bulb
3/4 cup diced leeks (white and light green parts only)
2 cloves garlic, thinly sliced
3/4 cup chardonnay
2 Tablespoons finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
2 eggs
1 cup milk
2 cups cream or half and half
1/2 cup turkey broth
2 boxes Mrs. Cubbison's croutons
1/2 cup coarsely grated Swiss cheese
salt and pepper to taste
Preheat oven to 275 degrees F.
Sauté leeks and fennel in butter and add garlic. Cook for
5 minutes covered, then 5 minutes uncovered. Add wine
and remove from heat. Add parsley and thyme. Cool. In
a bowl, whisk 2 eggs. Add milk, cream and turkey broth.
Add cooled leek mixture and mix well. Stir in croutons
and cheese. Place mixture in a greased 1-1/2 or 2 quart
baking dish. Cover with plastic and refrigerate overnight.
Stir well to make sure of even distribution of croutons and
ingredients. Cover with a buttered (buttered side down
toward mixture) piece of aluminum foil. Bake for one
hour or until well set. Remove foil and bake for 30
minutes or until top is browned. Pudding can be made
ahead and refrigerated then heated in a 350 degree F. oven and
browned under a broiler before serving.
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