8 servings
Unbaked bread pudding can be refrigerated overnight, just bring to room temperature before baking
Serve either hot or cold
|
| |
|
1 lb. sourdough bread, crust removed and cubed
5 T unsalted butter
3 bunches of scallions, cut into ½ inch lengths
1 large garlic clove, finely chopped
Kosher salt and freshly ground pepper
4 large eggs
1 ½ c heavy cream
¾ c sour cream
1 T chopped basil
1-10 oz loaf of fresh goat cheese, crumbled
- Preheat the oven to 400. Spread the bread cubes on a baking sheet and toast in oven until brown, about 10 minutes.
- Melt the butter over moderately high heat, adding the scallions and garlic. Cook until crisp-tender about 3 minutes. Season with salt and pepper.
- Whisk the eggs with the sour cream and heavy cream. Gently fold in the bread cubes, scallions, basil and half of the goat cheese. Season with salt and pepper. Let stand until all the liquid is absorbed, about 30 minutes.
- Transfer the mixture to a baking dish. Sprinkle the remaining goat cheese on top. Set the dish in a roasting pan and add enough water to reach half way up the side. Bake for 40 minutes or until pudding is set and the top is golden brown.
Adapted from Food and Wine |
