8 hours ago
Tuesday, April 26, 2016
If you want to make the best Mother's Day brunch dish......here it is.
It's a savory bread pudding/casserole type of thing and you can throw in whatever you like.
You like ham or bacon? Toss it in.
You like mushrooms? Saute some up and add them.......
Use any type of cheese you like. Gruyere is good, as is Swiss or cheddar cheese.
Since it is spring, I used everything springy........artichokes, leeks, peas and asparagus.
I used local bread that was made in a Stefano Ferrara pizza oven........
This is a fantastic dish. You can make it for Mother's Day or just make it for dinner w/ a salad, like I did.
Savory Bread Pudding w/ Leeks, Asparagus, Artichokes & Peas:
half loaf of good quality bread, torn into pieces
1 tbsp butter
1 bunch of asparagus, trimmed and cut into pieces
3 large leeks, sliced (don't use tough green parts)
1 can artichoke hearts, drained
3/4 cup of frozen peas
1 tbsp dried dillweed
kosher salt & pepper
1 1/2 cups of half & half
8 oz. of cubed Swiss, Gruyere or Cheddar cheese
In a large heavy skillet, heat a tbsp of butter and some olive oil.
Saute the sliced leeks and asparagus pieces for a few minutes on medium heat until leeks are wilted. Season w/ kosher salt & pepper and the dill.
Add in the artichoke hearts and peas and cook another minute. Let completely cool before proceeding.
Once cooled, add in the cubed cheese (so the cheese doesn't melt).
Butter an 8" x 10" casserole dish. Lay the torn bread pieces on the bottom of the pan.
When the asparagus/cheese mixture is cooled, pour on top of the bread in the casserole.
Whisk the eggs with the milk/cream or half & half and season with salt & pepper.
Pour the custard over the bread and vegetable cheese mixture and press down with a spatula so all the ingredients are submerged and the bread is wet. Let sit 15 minutes to absorb the liquid.
Bake 40 minutes in a 350F oven.
Let cool 15 minutes before slicing. Serve with a simple arugula salad w/ a lemon dressing.