Thursday, October 21, 2010

SAVORY BAY RIDGE BREAKFAST BREAD PUDDING

The recipe
Serves four people
  • 3 tablespoons olive oil
  • 2 1/2 cups of milk (dairy, nut or soy, your choice)
  • 3 large omega-3 eggs, beaten
  • 1 1/2 cups Pecorino Romano, freshly grated
  • Sea salt
  • Coarse black pepper, freshly grated
  • 1/4 cup fresh parsley, finely minced
  • 1 teaspoon fresh rosemary, finely minced
  • 7 slices of Udi's Gluten-free Multi-grain Bread, toasted and quartered
  • 2 cups of Emmental Cheese, shredded
  • 3 cups of water
Grease an 8 inch baking dish with the olive oil.

In a bowl, mix the milk, eggs, half the Pecorino Romano cheese, the fresh herbs, and salt and pepper to taste.
Layer half the toast in the bottom of the baking dish. This is free form. It's okay to overlap. Top the toast with about two-thirds of the cheese. Eyeball it. Precision isn't necessary. Arrange the remaining toast. With a fork, press gently on the toast to help make sure that it absorbs the liquid. Mix what's left of the Pecornio Romano and Emmental and top the pudding with the mixture.

Boil the water and pre-heat the oven to 425°.

Let the dish stand for twenty minutes. Set the baking pan in a larger pan. Pour enough boiling water in the larger pan to come half-way up the side of the baking pan. (This is like using a bain-marie - or water bath - for making cheesecake.) Bake for about thirty minutes to cook through, set the pudding, and brown the top. If the top starts to brown before the pudding is set, just carefully and loosely cover the pan with aluminum foil.

Actual product ingredients may be other than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read package labels, warnings, and directions before purchasing and consuming a product.