How’s that for a little alliteration?
When I decided against turkey for Thanksgiving my daughter’s first thought was “what about the dressing?” I have to admit, the dressing is one of my favorite traditional Thanksgiving dishes. But as long as we were breaking with almost all the traditions, I wanted to reinvent the savory, bread-y side as well. Bread pudding isn’t all that original but I’d never made it before. Not a sweet dessert version, much less a savory version. Turns out it’s very easy and quite tasty.
I kept this one pretty simple but I’m thinking ahead to more variations. Bacon or Prosciutto? Red peppers? Sauteed Spinach? A touch of garlic? Jazz it up with whatever sounds good!
This made enough for 14 of us at the Thanksgiving table, along with leftovers. Next time I’ll make half as much.
- Sourdough Bread, two 1-lb loaves, at least a day old
- Butter, 1/2 cup
- Eggs, 4
- Milk, about 4 cups
- Fontina Cheese, 3+ cups, grated
- Shallots, 2 or 3
- Sage, 2 to 3 tablespoons, snipped or equivalent dry
In a small skillet, heat the remaining butter over medium heat until it’s melted and just starting to bubble. Add the shallots and cook them until they start to soften. Add the sage and cook for another few minutes.