Savory Bread Pudding

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
4

Mushrooms, scallions, sage, Parmesan cheese and bacon take center stage in this bread pudding side dish.

Ingredients

4 bacon slices
6 oz. fresh mushrooms, sliced
4 scallions, sliced
1 tsp. dried rubbed sage
5 eggs
3 cups whole milk or light cream
1⁄3 cup grated Parmesan cheese
Salt and ground pepper, to taste
6 oz. day-old brioche or other bread, cubed (about 6 cups)
Fresh sage leaves, for garnish

Steps

1. Cook bacon in skillet until almost crisp; remove, drain, and cut into pieces; reserve.

2. In drippings remaining in skillet, combine mushrooms, scallions, and sage. Sauté 5-10 min., or until tender; remove with slotted spoon and reserve.

3. Preheat oven to 350°F. Lightly grease 4 individual baking dishes. Whisk eggs, milk, 1⁄4 cup Parmesan, and salt and pepper to taste in large bowl. Add bread cubes; toss to coat. Let stand 15 min.

4. Stir reserved bacon and mushroom mixture into bread mixture. Portion out into prepared baking dishes; sprinkle remaining Parmesan on top.

5. Bake puddings 40 min., or until set, golden brown, and puffed. Serve warm, garnished with sage leaves.

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources