I had a friends thanksgiving at my apartment this weekend and it was a huge success! Lots of amazing food, friends and good times. The event will be the focus of the website this week. To start with, I have a savory bread pudding made "stuffing" style. Playing around with traditional stuffing recipe can be a little nerve racking because people really like their stuffing. The thing is though, everyone has a different idea of how stuffing should be. Calling this a bread pudding stuffing takes some of the pressure off. I really like how this ended up, it was creamy in the middle and really really crunchy on top with just the perfect amount of stuffing flavor. Stay tuned this week to see what else I made and all the awesome stuff people brought over!
This really crusty bread added to the awesomeness of this dish.
This went into the oven with some olive oil and salt just to dry out and get crustier.
The "custard" for the bread pudding is really just milk and eggs.
I tasted this and it was a little bitter so I added some brown sugar to the milk mixture.
At this point I was a little worried cause of the bitterness, but all was well in the end.
Soo good! So crunchy. So creamy.
2 cups milk
1/4 cup brown sugar
3 stalks celery
About 7 crimini mushrooms
5 sage leaves
handful of parsley
2 cups cranberries
1/3 cup parm
Cut up everything, dry the bread at 300 degrees with some salt and olive oil. Saute the carrots, celery, onion, and mushrooms in butter until soft about 5 - 7 minutes. Add cranberries. 1 minute. Add herbs. Remove from heat. Whisk the eggs with the milk and sugar. Mix the bread with the egg/milk mixture and the veg mixture and put into a baking dish. Cover with parm and bake for about an hour at 375 until crispy on top and creamy in the middle!