Corn, Huitlacoche and Cremini Bread Pudding

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
8

Savory and earthy bread pudding with sauteed cremini mushrooms, corn, huitlacoche, and ricotta and queso anejo cheeses.

Ingredients

2 qt. bread cubes
2 oz. butter
1 tbsp. olive oil
2 large onions, chopped
10 oz. cremini mushrooms, trimmed
2 cloves garlic, minced
1 tbsp. dried thyme, crumbled
18 oz. half-and-half
6 whole eggs
4 oz. chicken rich chicken stock
6 oz. huitlacoche
6 oz. ricotta
4 oz. queso añejo, grated

Steps

1. Toast bread cubes; set aside. Sauté onions, mushrooms, and garlic in butter and olive oil. Add thyme to taste.

2. Blend half-and-half, eggs, and chicken stock.

3. Combine bread cubes, vegetables, and liquid ingredients; soak. Pour half of mixture into hotel pan. Top with ricotta, huitlacoche, and half of queso añejo. Cover with remaining bread mixture. Sprinkle with remaining queso añejo. Cover with plastic wrap and double foil. Bake in water bath until temperature reaches 155°F.

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources