A Tuscan-inspired savory bread pudding

August  3, 2010
3 Ratings
  • Serves 4
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

What You'll Need
  • 1/2 cup heavy cream
  • 1/2 cup organic whole milk
  • 2/3 cup 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 cups 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
  1. Preheat the oven to 350 degrees.
  2. Whisk together the milk, cream, and buttermilk.
  3. Add the beaten egg and wine and whisk. Add the pepper, salt, and rosemary.
  4. 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.
  5. Sprinkle with nutmeg and parmesan. Bake for about 25 minutes until golden brown.
  6. Serve with sprigs of fresh rosemary and a glass of pinot noir.

See what other Food52ers are saying.

  • lorigoldsby
  • boulangere
  • VanessaS
  • indieculinary
  • ChefJune

23 Reviews

lorigoldsby November 20, 2011
This sounds great--but i'm confused--did you substitute the beets for plums when it was entered in that contest?
Sagegreen November 20, 2011
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.
boulangere May 17, 2011
Beautiful in every way!
Sagegreen May 18, 2011
Thanks, boulangere!
VanessaS May 16, 2011
Wow - plums, pecorino, and rosemary sound like they would be great together!
Sagegreen May 16, 2011
Thanks, VanessaS. I think this combination is really nice.
indieculinary May 15, 2011
This looks gorgeous.
Sagegreen May 15, 2011
Thanks for noticing this, srirachayeah!
ChefJune December 9, 2010
Thanks for the great sub idea, Sagegreen! That would work.
Sagegreen December 9, 2010
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!
ChefJune December 9, 2010
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.
Sagegreen December 9, 2010
If I couldn't get good plums, I would probably use roasted beets with a little honey instead.
Big T. December 9, 2010
Oh my. I think you've just given this Sunday's lazy lunch. Can't wait to try it.
Sagegreen December 9, 2010
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!
Midge August 4, 2010
hmm, this might be dinner tonight. Looks scrumptious.
Sagegreen August 4, 2010
With a lovely salad, that would work! If it is you will have to tell me Saturday how you liked it!
gingerroot August 3, 2010
This looks and sounds amazing - I love the pairing of plums and rosemary.
Sagegreen August 4, 2010
Thank you!
LizC August 3, 2010
I have to try this!
Sagegreen August 3, 2010
Do try: It is really easy and really good!
Lizthechef August 3, 2010
Love the idea of a savory bread pudding and yours looks divine -
Sagegreen August 3, 2010
Thank you. If I thought it would have turned out this well, I would have baked it in a more special dish!
Sagegreen August 3, 2010
This is dedicated to your burger, aargersi!