from our chefs / recipes
Savory Bread Pudding
Grilled Tomato Crostini
1 loaf Rosemary Toscanino (or any other long Turano table bread), cubed and dried overnight 10 strips of bacon 3 eggs 3 cups of half-and-half 1 shallot, chopped fine 3 cloves of garlic, minced 1 bunch green onions ½ cup cheddar cheese, shredded ½ cup Swiss cheese, shredded
Fry bacon strips over medium heat until crisp. Remove strips from pan to cool. Retain bacon grease. In the same pan, add shallots and garlic and cook over medium low heat until soft (5-7 minutes). In a bowl, stir together eggs, half-and-half until completely combined. Add bacon grease, shallots and garlic to the half-and-half mixture and stir to combine. Toss dried bread with the half-and-half mixture until completely coated. Add green onions and cheeses. Stir to incorporate. Cover and place in the refrigerator at least one hour, but up to 24 hours. Preheat oven to 400*F. Spoon mixture into individual ramekins or one 11x7” casserole dish. Bake for 8-10 minutes for ramekins or 15-20 minutes for a casserole.
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