In the Kitchen With Tanya Holland: Savory Bread Pudding

We are in the kitchen with chef and restaurant owner Tanya Holland. Tanya is featuring her recipe for a savory bread pudding that will make any holiday table complete. We are excited to bring you this recipe and can not wait to welcome you to Town Fare By Tanya Holland, opening in 2021 at OMCA.

Support OMCA while the Museum is closed!
campaign.museumca.org/annualfund

Savory Bread Pudding

Ingredients:
-½ pound stale bread, such as levain, rustic white, or baguette, cut into 1-inch pieces
-Extra-virgin olive oil and/or unsalted butter
-Kosher salt and freshly ground black pepper
-2 cups cooked mixed vegetables, such as chopped asparagus, broccoli florets, sliced mushrooms, chopped greens (chard, spinach, or kale), and/or chopped bell peppers
-1/2 small red or yellow onion, finely chopped
-1 medium leek, halved lengthwise, rinsed well, and sliced; or 1 large shallot, minced
-1 teaspoon chopped fresh herbs, such as thyme, oregano, or marjoram
-2 cloves garlic, minced (optional)
-4 large eggs
-2 cups milk
-1/2 cup grated Parmesan cheese or other shredded cheese such as Gruyère or cheddar (optional)

Instructions:
Preheat the oven to 400F. Spread the bread onto a baking sheet and drizzle with olive oil. Season with a little salt and pepper. Toss to coat. Bake, turning once or twice, until crisp and browned, 10 to 15 minutes. Set aside. Reduce the heat to 350F.

Meanwhile, cook the vegetables. If using asparagus or broccoli, fill a saucepan half full of salted water and bring to a boil over medium-high heat. Add the vegetables and boil until barely crisp-tender, 30 seconds to 2 minutes. Drain and rinse under cold running water to stop the cooking. If using mushrooms, greens, or peppers, cook in a skillet over medium heat with a little olive oil until crisp-tender.

In 10-inch heavy, ovenproof skillet (ideally a cast-iron; you can use the same one you sautéed any veggies in) over medium heat, warm 1 tablespoon oil or butter. Add the onion/leek/shallot and a pinch of salt and cook, stirring occasionally, until tender, about 5 minutes. Stir in the reserved veggies and the herbs, then transfer the mixture to the baking sheet with the bread and toss to combine.

In a bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and a few grinds of pepper. Grease the skillet with oil. Transfer the bread and vegetable mixture to the skillet. Pour the egg mixture over the bread and vegetables. Set aside for about 30 minutes, pressing down on the bread occasionally so it soaks up the egg mixture.

Preheat the oven to 350F. Spread the cheese (if using) over the top of the pudding. Bake the pudding until golden brown on top and set in the middle, about 25 minutes; if you’d like the top to be more brown turn on the broiler for the last few minutes. Set aside to cool for 5 minutes, then serve hot or warm.