Chef Randy Feltis turns a sweet dish savoury with this delicious entree.

Apple and pancetta savoury bread pudding

Serves: 8-10

Ingredients:

• 5 cups cubed day old bread (crust removed)
• 1 lb pancetta
• 1 large leek cleaned, split and diced
• 1 handful fresh thyme, picked
• 1 lb black trumpet mushrooms (any will do in a pinch)
• 2 Granny Smith apples, sliced
• 1 ½ cups heavy cream
• 1 cup favourite beer
• 1 cup milk
• 4 eggs
• 2 cups diced Thunder Oak gouda
• Salt & pepper
• 1/4 cup olive oil
• Large nub butter

Method:

Toss the bread cubes with a heavy splash of olive oil‎ and season with salt and pepper. Bake at 350F for 20 minutes, or until golden.

In a large sauce pot, heat olive oil and butter, sauté leeks, pancetta, mushrooms, and thyme.

Deglaze with beer, then add apples and let cool.

Once cool, add bread cubes. ‎Then place mixture in to your oiled up, medium-sized baking pan.

In a large bowl mix eggs, cream, ‎milk and half of the cheese. Season ‎and ‎pour into the baking pan. Mixture should barely cover the bread.

Cover with foil and bake at 375F for 1 hour or when the pudding gets stiff in the middle.

Add the remaining gouda and ‎broil until golden. Great for breakfast, lunch with a salad or a light dinner.

Courtesy Chef Randy Feltis
eatmypie.ca
@chefrandyf