Savory Bread Pudding

I’m not a vegetarian, but every once in a while I have a dish that tells me I could be without missing meat at all.  Like this fabulous mushroom dish prepared by Jason Baker, the chef at the Wine Bar and Bistro on Lark – where I am lucky enough to work a couple of nights a week. Damn, that was tasty!
King Oyster Mushroom small plate – by Jason Baker
Thanks to another guy, Jonathan, at the bistro, I experienced my first savory bread pudding recently.  It isn’t often that I request a recipe from someone, but this bread pudding was unlike anything I’ve ever eaten – earthy, cheesy, and a touch squashy sweet – delicious comfort food perfect for a potluck, brunch or Super Bowl party.  I made mine with a molasses sweetened multi-grain bread, which I think added a nice dark richness to the finished product.  Next time I make it (and there most certainly will be a next time), I will be a bit less enthusiastic about the amount of bread I use.  It was a tad drier than I would have liked.  Nonetheless, the kale released a bit of juice which prevented things from being too dry and the 5th period lunch crew really seemed to enjoy my Monday offering.
Bubbly, hot veggies, cheese and bread – oh, my!
There were some leftovers to contend with and, in my opinion, this dish screamed for a fried egg or two to take it to a whole ‘nother time of the day – breakfast.  I’m a big fan of getting some fruit and/or veggies servings in early in the day and this recipe does the trick.  Don’t be shy – add some ham or smoked salmon, maybe mix things up with spinach or a variety of squashes.  Remember – it’s your meal!  Or meals, as the case may be.
The breakfast version.  You know I like me a fried egg.  Or two.
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Filed under breakfast, Brunch, Cooking, Food., Recipes, Recommendations, Restaurants

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