Savory Gorgonzola Bread Pudding |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Maybe it's because meat is so expensive, but I find cooks get very conservative when it comes to choosing accompaniments for a steak dinner. No one ever got in trouble serving a baked potato, but sometimes you have to take a chance. Ingredients:
1 tablespoon butter |
4 cups cubed italian bread |
1 tablespoon butter |
1/2 onion, diced |
1 pinch salt |
1 cup chicken stock |
1/4 cup heavy cream |
1 teaspoon fresh thyme leaves |
freshly ground black pepper to taste |
1 ounce crumbled gorgonzola cheese |
1 tablespoon crumbled gorgonzola cheese |
Directions:
1. Preheat oven to 200 degrees F (95 degrees C).
2. Generously grease 4 ramekins with 1 tablespoon butter. Set aside.
3. Place bread cubes in a single layer on a baking sheet and bake in the preheated oven until dry, about 20 minutes.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Melt 1 tablespoon butter in a skillet over medium heat. Stir in onion and salt; cook, stirring, until onions are light golden brown, 5 to 7 minutes.
6. Stir chicken stock, cream, thyme, and black pepper into skillet; bring mixture to a boil and remove from heat.
7. Stir bread cubes and chicken stock mixture in a large bowl until well combined. Stir in 1 ounce crumbled gorgonzola cheese. Divide mixture evenly between 4 prepared ramekins. Top each with a small crumble of gorgonzola.
8. Bake in the preheated oven until golden brown, 15 to 20 minutes.
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