This is my wife's second attempt at making savory bread pudding. This time, she used store bought bread rather than bread stuffing. One weekend, we had this as a lunch with vegetables (asparagus, baby corn, green beans all previously blanched, sautéed in butter with skinned Campari tomato seasoned with salt and pepper).
This was just perfect for a light weekend lunch. It is almost quiche-like with eggs, bacon and cheese
112 g dried bread
2 pieces bacon
2 onions diced
1/2 lb. mushrooms (or to taste)
1/4/ cup grated Parmesan cheese
2 tsp. dried thyme
1 tsp. dried sage
Several Jalapeno peppers diced (optional)
1/4 tsp salt
3 large eggs
1 cup milk
1/2 cup cream
1/4 cup grated Gruyere cheese
Cut the bread into cubes and lightly toast in the oven to make them crisp "stale".
Cook the bacon in a frying pan until crisp, add the diced onions to the remaining bacon fat and cook until caramelized.
Add the mushrooms and cook until they are slightly wilted. Add the Parmesan cheese, thyme, sage and salt to the onion/mushroom mixture and mix well and cool to room temperature.
In a separate bowl whisk the eggs, milk and cream together.
Add to the onion/mushroom mixture and mix well. Gently add the bread cubes and stir gently. Give the bread a few minutes to absorb the liquid.
Pour the bread mixture into a greased baking pan (#1).
Spread the grated Gruyere cheese over the top (#2).
Bake in a 350 degree oven for about 40 minutes to an hour or until a knife inserted in the middle comes out clean and the mixture is browned (#3).
Compared to the previous version, this one had a lovely pudding texture with nice herb flavors of thyme and oregano. Like quiche, this is a good almost all inclusive (carbohydrate, protein, fat) meal. the only thing we needed was the side of veggies.