I am a huge bread pudding fan, both sweet and savory. It is pretty much one of those recipes you cannot screw up. You can add anything you want and it will probably be good. I have experimented more with sweet recipes than savory, but after this recipe, it is clear that more exploration in the savory bread pudding area needs to happen. An unexpected twist with this recipe is the use of our delicious Sour Cream and Chive Biscuits. Pretty cool. I envision using this recipe with other things like left over dinner rolls, of other types of bread situations you may have on hand. I always think when it comes to bread pudding you should use a softer mushy bread, but the biscuits did great and it was very very yummy. I hope this recipe inspires you all to make some crazy bread pudding concoctions. GO DO IT!
Savory Bread Pudding
Serves 8 to 12
1 recipe sour cream and chive biscuits, cubed (or 1 French baguette, cubed)
2 tablespoons butter, softened
3 tablespoons extra virgin olive oil, divided
8 ounces smoked ham, cubed
4 oz. cremini mushrooms, thinly sliced
1/2 yellow onion, diced
2 garlic cloves, minced
1 bell pepper (color of your choice), diced
1/2 bunch broccolini, cut into 1 inch pieces
12 cherry tomatoes, halved
2 tablespoons thyme, minced
8 eggs, lightly beaten
1 cup milk
3 tablespoons freshly grated Parmesan cheese
salt and pepper to taste
1. Preheat oven to 375°F.
2. Place biscuit cubes in a large mixing bowl and set aside.
3. Grease the inside of a 9”x 12” baking dish with butter and set aside.
4. Pour 1 tablespoon oil into a large skillet and place over medium-high heat. Add mushrooms and sauté for about 3 minutes. Transfer mushrooms into a mixing bowl with the biscuit cubes.
5. Add remaining oil to skillet and sauté onion, garlic, bell pepper, and broccolini for about 5 minutes. Season with salt and pepper.
6. Add vegetable mixture to the mushrooms and biscuit cubes. Add tomatoes and thyme and gently toss everything together.
7. Place eggs and milk in a small bowl and whisk together. Pour egg mixture over biscuit and vegetable mixture, season with salt and pepper and fold together until fully incorporated.
8. Pour mixture into the prepared baking dish and allow pudding to sit for 30-45 minutes, to ensure all the liquid soaks up into the bread.
9. Sprinkle the surface with Parmesan and bake for 40 to 50 minutes or until the pudding has set and the surface has turned golden brown. Allow pudding to cool for 5-7 minutes. Serve.