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Prep time
1 hour
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Cook time
9 hours
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Serves
8
Author Notes
Inspired by the savory bacon and wild mushroom bread pudding in Tartine All Day, I needed to create a savory version of my own that incorporated my love of comfort food and asian flavors. My go-to pulled pork is an adaption from the Crispy Caramelized Pork Ramen Noodle Soup from Half-Baked Harvest. I've only ever utilized the pork from this dish and I've removed the fish sauce, curry and sambal oelek from her recipe, deconstructed her use of Chinese Five Spice into different components and skipped the caramelization and crisping of the pork after slow cooking. I wanted all that moisture and goodness in the bread pudding! —Vanessa Boucher
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Ingredients
- Pulled Pork
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2.5 pounds
Pork shoulder
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4 cups
Chicken Broth
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1/4 cup
Soy Sauce
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1/4 cup
Rice vinegar
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1 teaspoon
Fresh Ginger
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1
Zest & Juice from 1 Lime
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1/2 teaspoon
Cinnamon
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5
Whole Cloves
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5
Szechuan Peppercorns
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3
Star Anise
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1 teaspoon
Black Pepper
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1 tablespoon
Brown Sugar
- Bread Pudding
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2 tablespoons
Unsalted butter
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1/2
Large Yellow Onion roughly chopped
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4
Garlic cloves thinly sliced
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3 tablespoons
Chopped scallions (for custard and garnish)
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3
Baby Bok Choy, ends trimmed and leaves rolled and thinly sliced
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10
Large eggs
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1 3/4 cups
Half and half
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2 tablespoons
White miso
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2 tablespoons
Chile oil
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1/2 teaspoon
Soy sauce
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1 1/2 teaspoons
Kosher Salt
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1 pound
Loaf of French Bread
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4 cups
Shredded Pork
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3 tablespoons
Sesame seeds (for serving)
Directions
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Pour the chicken broth, soy sauce, and rice vinegar over your pork in the bowl of a crockpot
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Add the ginger, lime juice, cinnamon, cloves, Szechuan peppercorns, star anise, black pepper and 1 tablespoon of brown sugar
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Cover the crockpot and cook on low for 8 hours. You can go on high for 4 - 6 but I let it slow cook for the full 8 hours.
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When the pork is ready, remove to a platter and shred. Cover with tinfoil to keep warm
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Turn the crockpot to high and put the package of mushrooms into the leftover liquid. Cook for 15 minutes.
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Meanwhile, preheat the oven to 450 and cut the bread into 1 inch squares
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Place the bread on a baking sheet and lightly toast in oven for 5 - 10 minutes but keep an eye on it, you don't want it to burn
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Turn the oven down to 325.
Coat a 13 x 9-inch baking dish with butter and set aside
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Heat a large skillet over medium heat and add butter
. When the butter foams, add chopped onion and salt and cook until just softened (3 - 4 minutes)
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Add the garlic and season again with salt and pepper. Cook until the garlic is soft and fragrant, about a minute
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Add the sliced bok choy to the onions and garlic and stir until the bok choy is bright green and starting to wilt then remove from the mixture from the heat
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Whisk the eggs, half and half, miso, soy sauce and chile oil until well combined in a large bowl
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Add the onion and bok choy mixture to the custard
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Add the shredded pork and 2 tablespoons scallions to the custard mixture and stir to combine
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Gently add the toasted bread to the custard mixture and stir until well mixed
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Depending on the size of your loaf and how much bread you've used, if it looks like the bread has absorbed too much custard, mix two additional eggs with 2 tablespoons of half and half and 1 teaspoon of chili oil in a small bowl and add to the custard mixture.
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Pour gently into your casserole dish. There should be enough custard to submerge all but the most elevated bread cubes.
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Bake for 30 - 40 minutes
. The bread pudding should be puffed and starting to pull away from the edges with a fully set center
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Serve warm and garnish with sesame seeds and scallions. Drizzle with extra chili oil if you want some heat!
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