Peloton Savory Bread Pudding

• 1 pound loaf multi grain or sourdough bread
• 2 ounces olive oil
• 1 cup bacon, thick cut, ¼” dice
• 1 cup yellow onion, peeled, small diced
• 1½ tbsp garlic, minced
• 1 quart heavy cream
• 2 each bay leaf
• As needed kosher salt
• As needed black pepper, fresh ground
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp Italian parsley, finely chopped
• 9 each eggs, whisked

 

Method:

Cut the bread into ½” size cubes, lay out on a sheet tray for an about an hour to air dry. In a heavy bottom sauce pot add the oil and the bacon. Slowly render out the fat of the bacon until crispy. Add the onion & garlic, sweat until translucent.  Add the heavy cream & Bay leaf, season with salt & pepper.  Let the mixture simmer for 30 minutes.  Remove bay leaf and add chopped parsley and thyme.  Temper in the eggs to the cream mixture. In a large bowl pour the egg cream mixture over the bread cubes.  Season again with salt and pepper as needed. Place mixture into a baking dish sprayed with non stick spray and cover. Bake in a 350 degree oven in a water bath. Cook until the center of the pudding is firm, Estimated cooking time is 1 hour.

Yields: 12 10 ounce portions (roughly 1 gallon)

NOTE: You can add any braised meats to the top to make this heartier. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy Cooking!!!