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Savory Bread Pudding

8 servings

• 9 cups day-old French bread, crust removed, bread cut in 3/4-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 cup finely diced yellow onion
• 1/2 tablespoon chopped garlic
• Salt and freshly ground black pepper
• 2 cups shredded brussels sprouts
• 2 cups heavy cream
• 1/2 cup milk
• 4 eggs
• 1/2 cup grated parmesan cheese
• 3 tablespoon chopped fresh sage
• 2 cups Humboldt Fog goat cheese, cut into 1/2-inch pieces
• 1 cup pancetta (Italian bacon), chopped and sautéed until slightly caramelized
• 1 stick (1/2 cup) butter

Preheat oven to 350 degrees. Heat olive oil in a sauté pan over medium heat. Add the onions and cook until translucent. Add the garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook for 30 seconds. Add brussels sprouts and stir for 2 more minutes. Set aside.

In a large bowl, whisk cream, milk, eggs, 1 teaspoon salt and 1 teaspoon pepper. Add bread, brussels sprout mixture, parmesan, sage, goat cheese and pancetta. Make sure all the bread absorbs liquid and let sit for 20 minutes.

Melt butter and brush the inside of a baking mold or pan. Pour bread mixture into pan and place in the oven, cooking for about 35 minutes, or until golden brown.

(From the Urban Kitchen)

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