Hi, welcome to my kitchen. I am so excited to show this yummy, luscious recipe with you guys today. Okay, I’ve already started it a little bit without you, sorry. But I’m including you right now I’m going to make the most amazing savory bread pudding. I love bread pudding, I love it when it’s sweet but when it’s savory it is so awesome and what I love about it is that you can put pretty much anything in it. I mean savory by savory of course, I mean any ingredients that are not sugary and sweet.
So my savory bread pudding is going to have this amazing asparagus, which I’ve already precooked and then I’ve got spectacular leeks which I’ve already got going aren’t they just beautiful, I just you know the fact that this actually going to make in to the bread pudding is a miracle in itself. And then I’ve got my mushrooms, I’ve got about a pound of mushrooms going and these are just a mix of shitake mushrooms and button mushrooms. Really honestly, you could use whatever, right now. I’ve had this going for about seven minutes and all I need to do – you can see the pan is fairly brown right now. I’m going to deglazed the pans so I’ve got quarter cup of balsamic vinegar, yes, how good is that sound.
And then some white wine and I’m just going to let that basically deglazed the pan, I’m going to get all that good, gunky, yummiest of the bottom of the pan scrape it into that amazing sauce and it’s going to allow this to be so incredible. And I’m going to let it reduce just a little bit and just create like a little bit of thickness and then again those are going to be lucky to make it in my bread pudding too.
So the great thing about this bread pudding is that you kind of get all this parts of it ready and then throw this thing together, you could serve this as the most incredible branch dish. So I cut my asparagus on a little angle because I just think they’re prettier that way and you know what, while your cooking you may as well think like that as well. But I just—they’re so beautiful in there just kind of cut on the by’s like that, sort of like when you cut a pretty ribbon, same deal.
And mushrooms, I’ve got to get my mushrooms. Okay, this looks amazing you can see this, the sauce is basically entirely reduced and they are so amazing like this. That little bit of balsamic vinegar in there is so incredible, I mean that reduces—I got to turn it off. It, what does is it gets really super sweet and it is amazing. Okay, my leeks I don’t think I told you but I put garlic in here, big surprise. And these are ready to be mixed in with the mushrooms, so I’m just going to put those together, so basically I’ve got that part all ready to go.
Again this is so simple you can see it’s just basically taking a few parts. What I did do while you’re away, I took—this is about 10 cups of bread cubes and all I do is I buy one of those big Italian loaves. You can buy like a French bread. Don’t get the little skinny one though because it just won’t be enough bread so you can see how much this is and I actually put it on this cookie sheet and I put it in the oven for about I guess this took maybe like 10 minutes. I want them dry like this because I just think it will give them a little bit more texture, usually the night before, I cut it open. I cut it in half, I lay it open and I let the air dry it out a little bit and then I cut it in the morning.
The miracle is if I actually get the morning and my boys haven’t taken it all, I’m going to put a little pepper in here. My boys haven’t taken it all and slathered butter all over it and eaten it all up. So you know, give that a fair good amount of salt and pepper, you know do that to taste. You know I will give you my written recipe what do, it’s usually about a teaspoon, but they just smells isn’t that beautiful. The other thing I love about this bread pudding is the colors in it are so pretty and inviting that’s what would make this just the most amazing brunch dish but incredible also for dinner.
All right you know I get a little tannin with you girls and guys, I’ve got my eggs here and I’m going to crack those and get them ready for my pudding. So I basically have got six eggs and I’ll get those whisked up with—I’ve got a couple of cups of milk and then I also used, okay, I know surprise heavy cream. But you know what that’s part of my deal. I figure if you're going to eat it you might as well make it just absolutely unbelievably to die for. So this really, really is and I’m going to do really is whisk these up and get them ready and then I’m going to mix some unbelievable cheese with it. You know I love Gruyère cheese so I’ve grated a couple of cups of Gruyère cheese and then I grated one cup of parmesan. I will always recommend that you don’t buy pre-grated cheese I just feel like it gets a little too hard when you’re trying to bake with it.
So now all I’m going to do—as you can see I’ve got everything, I’m going to dump my eggs in, I don’t need two spoons, so I have already, I dump my eggs in and I’ve got my parmesan cheese, yum! I cannot, I’m not going to tell you how much of this shredded Gruyère cheese I ate before, I actually put it in here and just see now two cups of Gruyère cheese is basically one of those rectangular chunks. That’s always happens to me when I’m reading recipes and I was always like, "Oh, they want two cups of cheese well how many chunks of cheese do I have to buy to get to that point”. And you look at it and you're thinking okay this doesn’t really—is this really going add up, so then I’m going to put all of that lusciousness in there, not before I get just one more little taste of it.
I love, love leeks. They are one of my favorite things to cook with. I just think they are, I don’t know, angles food, angles onions they're so good and then look at this gorgeous asparagus. All I did was steam the asparagus and until it’s just kind of fork tender you don’t want it, you know do not overcook the asparagus for this a little more salt. You don’t need tons of salt in this I will say because the Gruyère has a lot of salt and then but I usually tend to go fairly heavy on the pepper. You know, do your own thing you guys I’m all for just sharing my thoughts and recipes with you and hopes that all it does is inspire you to want to create some lusciousness of your own. Just look on how pretty that is.
So we’ve got milk, about a cup and a half of heavy cream if that doesn’t work for your lifestyle, I totally get it just use milk them. You know, that will be fine the whole point look here I am again two spoons—apparently I’ve got some other motive going on. But, so you just mix that all up, all that beautiful lusciousness. Now you might put your bread in here and say you know it doesn’t seem like enough liquid. Just dump some more in and it’s going to be just fine, you literally, you know I’ve really always try to share recipes with you guys that I know truly work. Things that I’ve done before, I love inventing recipes it’s so much fun for me to do. So you can see how much bread this is, let’s just see here. So once I get this all mixed up then I’m going to let this big bowl of lusciousness sit for about 40 minutes.
And the reason I wanted to do that is I just want this bread to have it’s own little bath of goodness for 40 minutes and just lap all that goodness up because that’s what’s going to make this so incredible when you cook it. Look at all those gorgeous mushrooms. This is so yummy. Now and again don’t forget like you could—if you don’t have asparagus at the market the day you go “Who cares” don’t just now do this recipe because it’s so great
Get some fresh spinach and just use that you know if there’s something else that you guys, that you’re family prefer so that you want to throw a twisting on, you know, that’s just as well. I think that that would be great.
Now I can tell right now that this could use a hair warm milk, so simply just dump a little bit more milk in that is all I do. I can just tell it needs a little bit more to soak it up, you know, it’s really going to depend on the size of bread that you’re getting. So all I’m going to do now is basically pour this into my pan, this is a buttered pan about 9x13 is fine. Or if you’ve got like a different kind of pan you want to use again, don’t feel like that is you know, the end dull. And look how pretty, I’m going to turn it this way so I don’t dump it, it’s going to end up flapping all over the counter top. There we go, like I can already tell that the bread is soaking up a little bit.
If you feel like after 30 minutes you’re bread is feeling nicely soaked then you know you go and put that thing in the oven and it will be perfect. Oh this is beautiful, so there we go every last little succulent bit. And then I’m going to let it sit and I have got my oven going and I’ll pop it in and then we’ll go from there.
So my bread pudding is beautifully done, it ended up going about you know a little longer than I thought it would but it’s about an hour and 20 minutes and it is so beautifully brown. And I just want you to know when you’re cooking this kind of thing, if you’ve feel like it’s getting too brown. Throw a piece of think foil over the top and that will protect it but it’s so pretty you can see a little, you know, the mushrooms and you can see the leeks and you can see the beautiful asparagus.
So at this point of course let this thing rest for about 10 minutes you know just give it a second to gather itself back up but for our purposes. Why don’t we go ahead and take a bite of it, so I just want you to see how beautiful it is just you know, again this would be the perfect thing. You could even have a little salad with this I mean, there’s like so many yummy ways that you could serve it but it’s so beautiful. And that truly you know me I have to taste it so just want to see. It looks really, good and I really loved that you can see everything and it smells so, so good, amazing! This is so good, I know you’ll find a million ways to do this recipe make it your own and please let me know what you put in yours because this one is good. But I know you’re going to find ways to make it even better.
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