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
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Ingredients
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1/2 cup
heavy cream
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1/2 cup
organic whole milk
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2/3 cup
buttermilk
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1/2 teaspoon
fresh tender rosemary leaves, finely chopped
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1
egg, beaten
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1 tablespoon
white wine, pinot grigio
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1/2 teaspoon
fresh ground black pepper
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pinch of kosher salt
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1 1/2 cups
baguette, chopped and cubed
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2/3-1 cups
fresh pecorino toscano, grated
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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
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sprinkle of freshly grated nutmeg
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1/4 cup
carmelized yellow onions
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sprinkle of freshly grated parmesan
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sprigs of rosemary
Directions
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Preheat the oven to 350 degrees.
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Whisk together the milk, cream, and buttermilk.
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Add the beaten egg and wine and whisk. Add the pepper, salt, and rosemary.
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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.
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Sprinkle with nutmeg and parmesan. Bake for about 25 minutes until golden brown.
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Serve with sprigs of fresh rosemary and a glass of pinot noir.
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