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