THE RECIPE

Savory After-Thanksgiving Bread Pudding

 

serving size: 8

prep time: 30 minutes

baking time: 45 minutes

3 cups stale baguette/Challah/or any homemade white or wheat bread, (Don't even waste time with processed bread.)

2 3/4 cups local milk

1/4 cup local bacon, cut into 1/4" cubes

1 small local onion coarsely chopped

2 cloves local garlic, minced

12-20 whole peppercorns

5 small wild bayberry leaves, dried, or 2 tropical bay leaves, dried

1/2 local apple, peeled & cored, diced

Handful of baby arugula, (of which I have a reseeded patch going strong.  They like the cool weather!)

1 cup left-over Thanksgiving turkey, diced

3/4 cup grated local cheddar (or similar type) cheese

2 tablespoons sage butter divided into several pats, or local butter + 1 tsp dried sage

2 local eggs

Fresh ground pepper

Kosher salt

Preheat oven to 350 degrees.  Butter a deep, 9" baking crock.

Saute bacon over medium-high heat in small skillet, adding onion after enough of the bacon fat has been released.  Allow the onions to sweat a bit, then add garlic, a dash of ground pepper and 2 pinches of salt.  Brown well.  Set aside.

In medium sauce pan, over medium heat, scald milk, wild bayberry or bay leaves, 1/2 teaspoon of salt and peppercorns.  Remove from heat to cool slightly.

Cut a majority of crust from bread and discard.  Leave some for added texture and flavor.  Cut into bite-sized cubes.  In buttered crock, combine: bread cubes, butter, bacon/onion/garlic mixture, apple, arugula, turkey, and 1/2 cup of cheese.  Gently toss to distribute.  Strain milk mixture over bread cube mixture and allow to absorb for 10-15 minutes.

In separate bowl, gently mix eggs.  You need only break the yolks and blend slightly.  Do not whip or beat.  Add any dried sage or other dried herb you choose, and minimally blend.  Pour mixture over the bread cube/milk mixture and gently stir and distribute.  Again, don't overdo it.  Simply distribute ingredients, sprinkle remaining 1/4 cup cheese over pudding and bake at 350 degrees for 45 minutes.  Allow to cool slightly and still warm.  Keep refrigerated, great reheated or even cold for breakfast!  YUM!