When you're looking for a change from the usual same old same old side dish, then take a page from the Oregonian Cookbook and serve this pumpkin sage bread pudding. I know we're pushovers around here for bread puddings and we've made a sweet pumpkin one before for dessert but this gives "bread pudding" a whole new role to play.
Chunks of crusty bread jazzed up with sauteed onions, garlic and celery in an herb seasoned custard makes short work of the requisite "starch" on the dinner plate, never mind it takes about 15 minutes to prep. As is the usual case with any kind of bread pudding, the casserole needs to sit for about 30 minutes so the bread has a chance to absorb the custard before the whole thing hits the oven for an hour or so.
Served under chicken and gravy with cranberry on the side, it was a dead ringer for Thanksgiving on a plate. It would also be plum tasty with pork chops or a lovely pork roast too and if you want to know the truth, Big Guy just finished having some crisped up in the frying pan along with mushrooms and eggs for breakfast. As you can imagine, good grub doesn't hang around here for long.
Herbed Up Savory Bread Pudding (from JBug’s Kitchen adapted from the Oregonian Cookbook)
8 ounces crusty bread cut into half inch cubes
3 tablespoons butter
1/2 cup chopped yellow onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon coarse ground black pepper
3/4 cup pumpkin puree
1/2 cup grated parmesan cheese
3 large eggs
1-1/2 cups milk
1/2 cup half and half
Spray a 9 inch square baking dish or casserole with cooking spray and place bread cubes into pan.
Heat a sauté pan over medium high and add butter. When butter is melted add onion, celery and garlic. Cook, stirring occasionally until vegetables are softened. Add sage, thyme, salt and black pepper and cook for additional 30 seconds to blend flavors. Remove from heat. In a medium bowl beat together pumpkin puree, parmesan cheese, eggs, milk and half and half. Add sautéed vegetables and stir to incorporate. Pour over bread cubes in pan. Press bread into liquid. Allow to sit for 30 minutes to allow bread to absorb liquid.
Preheat oven to 375. Spray a sheet of foil with cooking spray and cover bread pudding, spray side down. Bake for 1 to 1-1/2 hours or until knife inserted in center comes out clean. Let rest for 5 minutes before serving.
A year ago - Lebanese Peppers
Two year's ago - Philly Cheesesteak Sandwiches
Three year's ago - Toad In The Hole