Sage & onion bread pudding
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Sage & onion bread pudding
  Vegetables    Onion    Bread    Pudding  
Last updated 6/12/2012 1:21:06 AM. Recipe ID 53158. Report a problem with this recipe.
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      Title: Sage & onion bread pudding
 Categories: Vegetables
      Yield: 6 Servings
      3 c  Bread crumbs, coarse
      6 tb Butter
      4 c  Onion; diced
      1    Clove garlic; minced
      1 c  Chicken broth
      2 lg Eggs
    1/2 c  Half-and-half
      1 ts Sage leaves, dried
      1 ts Thyme, dried
      1 ds Nutmeg, ground
           Freshly ground black pepper
  "This is derived from an old Welsh recipe for steamed leek pudding.
  After fiddling around with the ubiquitous onion, I came up with this
  richly flavored bread pudding (and several variations). You could, of
  course, steam it as in the original recipe if you have a nice pudding
  mold, but it's just fine baked in a souffle dish or loaf pan. It's so
  good it makes my toes curl. Try it with roast chicken and a spoonful
  of pan gravy."
  Tear bread on a large, clean tea towel and spread to dry for several
  hours. You may speed this process by drying the crumbs on a cookie
  sheet in a 300 degree F oven for about 30 minutes, stirring and
  turning them occasionally.
  Melt 4 tablespoon of the butter and add onions. Cook them over lowish
  heat until lightly colored, adding garlic near the end of the cooking
  time. When the onions are done, pour in chicken broth, remove pan
  from heat, and allow to cool.
  Beat eggs and cream together in a large mixing bowl. Stir in sage,
  thyme, nutmeg, and pepper. Add cooled onion mixture and bread crumbs
  and mix thoroughly. When well blended, press ingredients down firmly
  with the back of a spoon and allow it to rest 30 minutes to absorb
  liquid and flavors.
  Preheat oven to 350 degrees F.
  Thoroughly butter a souffle dish or loaf pan, or spray with one of
  those nonstick pan coatings. Spoon mixture firmly into pan. Bang the
  pan bottom sharply on a hard surface a couple of times to settle
  ingredients, and finish by pressing and smoothing the top with your
  fingers. Strew flakes of remaining butter over the surface.
  Place the pan on the center rack of the oven and bake for about 45
  minutes, or until firm and nicely browned. Do not overbake--remember,
  this is bread *pudding*, not bread loaf. Serve hot or at room
  temperature or cold--they're all divine.
  AFTERTHOUGHTS: You may make this a day ahead. Bake it in a loaf pan,
  chill thoroughly, slice, and saute it in butter to go along with
  creamy scrambled eggs and crisp, thick-sliced bacon.
  Then again you might layer it with oysters and lashings of dry sherry.
  It's no slouch either with ham or pork chops and homemade coarse

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Recipe ID 53158 (Apr 03, 2005)

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