A Tuscan-inspired savory bread pudding
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Author Notes: Thanks to aargesi I had some wonderful fresh pecorino leftover along with an organic stale baguette. So with some fresh rosemary I set out to make a savory bread pudding. I think it is scrumptious. The pecorino toscano is a gentle cheese with its savory flavor that complements the roasted beets accentuated further by aromatic fresh rosemary. In the summer this can be made with fresh black plums, but in the winter leftover roasted beets are perfect. - Sagegreen
Serves 4
- 1/2 cup heavy cream
- 1/2 cup organic whole milk
- 2/3 cups buttermilk
- 1/2 teaspoon fresh tender rosemary leaves, finely chopped
- 1 egg, beaten
- 1 tablespoon white wine, pinot grigio
- 1/2 teaspoon fresh ground black pepper
- pinch of kosher salt
- 1 1/2 cup baguette, chopped and cubed
- 2/3-1 cups fresh pecorino toscano, grated
- 1 cup cubed roasted beets dressed in a mix of tarragon vinegar, with a bit of honey and a few drops of white truffle oil
- sprinkle of freshly grated nutmeg
- 1/4 cup carmelized yellow onions
- sprinkle of freshly grated parmesan
- sprigs of rosemary
- Preheat the oven to 350 degrees.
- Whisk together the milk, cream, and buttermilk.
- Add the beaten egg and wine and whisk. Add the pepper, salt, and rosemary.
- Toss the bread cubes together with the cubed roasted, dressed beets and caramelized onions. Add these to a buttered baking dish (@10-12 inches by 2 inches deep).Gently add in the grated pecorino. Pour the liquid mixture over this.
- Sprinkle with nutmeg and parmesan. Bake for about 25 minutes until golden brown.
- Serve with sprigs of fresh rosemary and a glass of pinot noir.
- This recipe was entered in the contest for Your Best Holiday Breakfast II
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Holiday Breakfast
- This recipe was entered in the contest for Your Best Recipe for Plums
Tags: baguette, buttermilk, cream, pecorino, plums, rosemary, savory
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over 1 year ago lorigoldsby
This sounds great--but i'm confused--did you substitute the beets for plums when it was entered in that contest?
over 1 year ago Sagegreen
Thanks, lori. Yes, originally I made this in the summer with fresh black plums, but later in the fall and winter I made it again instead with roasted beets I was preparing for a salad. The change in seasons inspired the switch.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Fantastic, love the beets and buttermilk. Savory bread pudding is so good, love it!
over 1 year ago Sagegreen
Thanks, sdebrango. It is so tasty without any prosciutto or bacon! SO great to meet you in the city btw!!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I would do it without either prosciutto or bacon its perfect as it is. Yes, I so enjoyed meeting you. Next time will have to have longer to talk. Hope you enjoyed the city!!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Beautiful in every way!
about 2 years ago Sagegreen
Thanks, boulangere!
about 2 years ago VanessaS
Wow - plums, pecorino, and rosemary sound like they would be great together!
about 2 years ago Sagegreen
Thanks, VanessaS. I think this combination is really nice.
about 2 years ago indieculinary
This looks gorgeous.
about 2 years ago Sagegreen
Thanks for noticing this, srirachayeah!
over 2 years ago ChefJune
Thanks for the great sub idea, Sagegreen! That would work.
over 2 years ago Sagegreen
You are welcome. The taste and texture won't be the same, but I think it will work well, too. I may just suggest that in the recipe. Your German pancake looks very tempting!
over 2 years ago ChefJune
That sounds delicious, but there is nowhere around here to get fresh, ripe plums in December. Those things in the store right now from Chile and elsewhere South are hard as little rocks. Won't buy them.
over 2 years ago Sagegreen
If I couldn't get good plums, I would probably use roasted beets with a little honey instead.
over 2 years ago Big Tex Eats
Oh my. I think you've just given this Sunday's lazy lunch. Can't wait to try it.
over 2 years ago Sagegreen
Thanks, I think I may be adding some caramelized onions, a touch of white truffle oil, and yes, pinot noir! Let me know what you think if you make this!
almost 3 years ago Midge
hmm, this might be dinner tonight. Looks scrumptious.
almost 3 years ago Sagegreen
With a lovely salad, that would work! If it is you will have to tell me Saturday how you liked it!
almost 3 years ago gingerroot
This looks and sounds amazing - I love the pairing of plums and rosemary.
almost 3 years ago Sagegreen
Thank you!
almost 3 years ago LizC
I have to try this!
almost 3 years ago Sagegreen
Do try: It is really easy and really good!
almost 3 years ago Lizthechef
Love the idea of a savory bread pudding and yours looks divine -
almost 3 years ago Sagegreen
Thank you. If I thought it would have turned out this well, I would have baked it in a more special dish!
almost 3 years ago Sagegreen
This is dedicated to your burger, aargersi!