Savory Bread Pudding
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This close relative of the Grand Central Strata was shared with us some years ago by the chef at the Bay Café on Lopez Island. In my own household it has become as essential a side dish for Roast Turkey as Yorkshire Pudding is for Roast Beef! It is the perfect "do ahead" contribution to a "Pot Luck" holiday meal!
9" x 13" ovenproof baking dish, 2 ½ - 3" deep, buttered
1 large (28 oz.) loaf of stale Grand Central Como bread, sliced ½" thick
1 large yellow onion, sliced very thin
4 Tbls. butter
¼ cup fresh rosemary leaves
10 eggs
3 cups half and half cream, whole milk or a combination of both
1 tsp. each salt and pepper
Tabasco sauce to taste
1 pound of Jack cheese, grated.
Sauté onions in butter until translucent. Stir in fresh rosemary leaves. Set aside.
Beat eggs, add milk and/or cream, seasonings.
Layer bread, onion mixture and 2/3 of the cheese ending with a bread layer. Pour egg mixture over top. Press bread down several times to prevent it floating. Cover with foil and refrigerate overnight (6-8 hours minimum).
Bake at 350 degrees for 30 minutes with foil on. Remove foil. Sprinkle remaining cheese on top and continue baking until custard
is firm and the top golden (30-40 minutes). Serve warm with poultry or roast pork.
