ArtiHeart, Roasted Shallot and Cabernet Porcini Chef Butter Bread Pudding
This savory brioche bread pudding is a wonderful side for any holiday dinner or a vegetarian meal in itself. It is rich and unctuous, full of yummy flavors. Make it ahead and let it sit in the fridge for 30 minutes or overnight before baking.
- ¼ cup celery, chopped
- ¼ cup leeks, white part only, chopped
- ¼ cup onion chopped
- 1 Tbs olive oil
- ¼ roll Roasted Shallot Chef Butter
- ¼ roll Cabernet Porcini Chef Butter
- 1 pouch Natural ArtiHearts, chopped
- 6 eggs
- 1½ cups cream
- 1½ cups whole milk
- 1 cup grated gruyere cheese
- ¼ tsp cayenne, (optional)
- kosher salt
- fresh ground pepper
- 12 ounce brioche loaf (or 4 to 6 large brioche buns) cut into 1/2 inch slices.
- Heat 1 Tbs olive oil and Roasted Shallot Chef Butter in a large skillet over medium heat. (The oil will prevent the butter solids from burning). Add the leeks, onion and celery and sauté until soft. Add the ArtiHearts and the Porcini Cabernet Chef Butter and sauté until the butter is melted and combined with the other vegetables. Remove from heat.
- In a large bowl whisk together the eggs, cream, milk, gruyere, cayenne (if using) salt and pepper. Use 1 Tbs oil to grease the bottom and sides of a 9x13 inch baking dish and spread 1/4 of the vegetable mixture. Layer half the bread slices on top. Spread 1/2 the mixture on top of the bread and layer the rest of the bread on top. Finish with the remaining vegetable mixture and pour the egg mixture over the top, making sure the cheese and cream are well distributed. Place in the refrigerator for 30 minutes or over night.
- When ready to bake, preheat your oven to 350F. Bake for 40 to 45 minutes until set in the center. The pudding will puff up and turn golden brown.
Tip: If you cook the pudding same day, check to make sure the cream has soaked through the bread by tearing through a piece to make sure it has absorbed the cream mixture. If not, lightly push down on the bread so it will soak in.