Ingredients
Scale
- 2 Tbsp. unsalted butter
- 2 shallots, peeled and sliced
- 1/2 cup dry white wine or sherry
- 6 eggs
- 2¼ cups half and half
- 2 tsp. salt
- 1 tsp. pepper
- 3/4 cup grated Parmesean cheese
- 3/4 cup grated mozzarella cheese
- 1 cup grated Swiss cheese
- ¼ cup minced fresh chives
- ¼ cup minced fresh thyme
- 1 lb. day old sourdough baguette, cut into ½ inch pieces
Instructions
- Preheat the oven to 350 degrees.
- In a small saute pan melt the butter over medium heat. Cook the shallots until they are soft and translucent. Add the wine and simmer for 3 – 5 minutes until wine is reduced to approximately 2 Tbsp. Set aside.
- In a large bowl, whisk the eggs, half and half, salt and pepper together. Add the herbs and the shallot/wine mixture. Stir to combine. Stir in the cheese. Fold in the bread cubes. Let sit for an hour (or refrigerate overnight in the refrigerator).
- Grease a 9 x 13 inch casserole dish and pour bread mixture in. Bake bread pudding for 35 – 40 minutes until it is puffed and golden. Cool for 10 minutes. Serve