Sunday, January 16, 2011
Savory Bread Pudding
We ate this for dinner, and really enjoyed it. It would also make an excellent dish for a brunch or Sunday breakfast. It's so versatile too. You could add any number of different vegetables and/or some chirizo or bacon if you feel the need for some meat. Just do yourself a favor and set the timer!
From Edible Santa Barbara, Winter 2010
3/4 loaf or about 1/2 pound of day-old bread
2 Cups whole or skim milk
1/4 teaspoon salt
1/4 teaspoon dry mustard
4 ounces grated cheese (Gruyere or cheddar)
1/4 Cup chopped fresh parsley leaves
1 clove garlic, minced
Pinch of red pepper flakes
1 small bunch of chard (or kale, or any other green), stems removed and leaves cut into thin slices
1/4 grated Parmesan cheese
Preheat oven to 350 degrees.