This recipe is the perfect accompaniment to our Braised Beef and Oven Roasted Chicken. The dish can be roasted alongside the others in the oven.

Like a custard-laden variation to traditional bread stuffing, this savory bread pudding is a great side dish to juicy, succulent roasts and much more.  It gets its kick from salty cheese and soft, pan-roasted vegetables that bake in the oven to created a golden, puffy delight.
 

Bread and Custard Base:
10 to 12 oz of crusty bread, cubed
2 cups milk
3 eggs, slightly whisked
2 tbs of melted butter or olive oil
4 oz Gruyere or cheddar cheese, grated
Salt and pepper to taste

Pan-roasted Vegetable Filling:
8 oz mushrooms, sliced
3-4 oz arugula or spinach
8 oz cherry tomatoes, halved
3 oz shallots or white onion, finely sliced
Salt and pepper to taste
1-2 tbs olive oil

Pre-heat oven to 375 degrees. Sauté the filling over medium-high heat in a non-stick skillet: starting with the olive oil, shallots, mushrooms and tomatoes. Cook until most of the liquid has evaporated, then add the arugula to wilt/steam at the end.

Meanwhile, whisk together the eggs, milk and butter/oil. Add the grated cheese and the bread, making sure it gets completely soaked with the custard. Add the slightly cooled vegetable mix, grease a 9 by 13 inch pan and spread the pudding evenly. Bake for approximately 35 to 45 minutes until it is brown, crispy and bubbly.

Copyright 2008.