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Savory Bread Pudding With Parmesan, Swiss, Mozzarella and Fresh Herbs

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  • Author: Tonja Engen

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

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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).
  4. 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