Monday, 20 November 2017

Cheesy Brussels Sprout Bread Pudding

With all the eggs and cheese, this is really a main dish and not a side dish, unless you are into highly luxurious side dishes.  In fact it is really a complete meal in itself. I served it with a a sliced tomato which was more of a garnish than a salad, and that was fine.

I used a mixture of old Cheddar and smoked mozzarella, which happened to be on sale last week. However, this will be pretty flexible about the cheese as long as it has lots of flavour and works with the Brussels sprouts. Friulano would be good, or Havarti, or all kinds of things. I wouldn't normally recommend mozzarella as it doesn't have enough oomph, but smoked and mixed with Cheddar it was okay.

Sorry for the terrible picture. Alas, we have reached the time of year where if I make something for the evening, there isn't enough light to take a good picture. For some strange reason most of my Brussels sprouts pictures seem to suffer...

6 to 8 servings
1 hour 30 minutes prep time

Cheesy Brussels Sprout Bread Pudding

300 grams (10 ounces) Brussels sprouts
2 medium leeks
4 to 5 shallots
4 to 5 cloves of garlic
1 tablespoon mild vegetable oil
1/2 teaspoon salt
freshly ground black pepper to taste
4 cups finely cubed stale bread
2 1/2 cups milk
4 large eggs
2 teaspoons rubbed mint
1 teaspoon rubbed oregano
1/2 teaspoon salt
300 grams (10 ounces) firm, strong cheese

Wash, trim and shred the Brussels sprouts. Wash, trim, and chop the leeks. Peel and chop the shallots. Peel and mince the garlic.

Heat the oil in a large skillet and add the leeks and shallots. Cook over medium-high heat, stirring frequently, until softened. Mix in the garlic and cook for a minute or so then mix in the Brussels sprouts. They should be well drained but with just a bit of moisture clinging to them. Mix them in and cook, stirring occasionally until well wilted down and bright green. Season with the salt and pepper. If they get too dry and look like scorching, add a tablespoon or so of water. Once done, remove from the heat and set aside.

Preheat the oven to 350°F. Oil or butter an 8" x 10" shallow baking pan.

Cube the bread and put it in a mixing bowl. Add the milk and mix well, until the bread is completely saturated in it. Mix in the eggs and the seasonings.

Grate the cheese and set aside about 1/4 of it. Mix the remainder in with the bread, etc. Mix the vegetables in as well.

Turn the mixture out into the prepared baking pan and smooth it out. Sprinkle the set-aside cheese evenly over the top. Bake for 45 minutes to an hour until the pudding is firm and the cheese on top is lightly browned and bubbling. Let rest 10 minutes before serving.

Last year at this time I made Pumpkin French Toast.

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