Sarriette Pain Perdu Pouding (Savory Bread Pudding)

Using the best ingredients in this recipe yields a magnificent result.  It is a great entrée served with a side salad for a special supper or a terrific side dish for a company dinner.  We have dubbed it the healthier “stuffing” for our Thanksgiving meals because it has all the great flavors of the traditional dressings we’ve done in the past.  It’s “healthier” because it is moist and delicious and needs no gravy to ingratiate itself to anyone. It is also a never fail addition to brunch, baked in muffin cups and shows up a few times a year at family breakfasts with a fresh fruit plate and pomegranate mimosas.

  • 3 eggs

    Savory Bread Pudding with a French Twist ~sausage, pumpkin and brie make this ordinary casserole special~

    Savory Bread Pudding with a French Twist
    ~sausage, pumpkin and brie make this ordinary casserole special~

  • 1 cup heavy cream
  • 1/2 cup chicken stock + more if needed
  • 1 cup pumpkin puree
  • 1 tsp. each kosher salt and fresh ground black pepper
  • 1/4 tsp. each crushed dried thyme, lavender, savory, tarragon or
  • 1 tsp. crushed Herbs d’ Provence
  • Pinch crushed red pepper flakes
  • 3 cups french bread cubes (baguette, sweet french or sour dough)
  • 3/4 cup cooked sausage (country/sage)
  • 4 oz. Brie cheese (cut in small cubes)
  • 1/2 cup diced sweet onion
  • 1/2 cup diced sweet red pepper
  • 1/2 cup frozen peas and carrots
  1. Mix first 8 ingredients together in a  large mixing bowl, beating to incorporate the cream and eggs with pumpkin
  2. Add bread cubes and stir to mix well, if all seems too dry add a bit more chicken stock (up to 1/2 cup).  Consistency should be loose enough to stir easily.
  3. Add remaining ingredients and cover and refrigerate overnight if possible or at least 2 hours.
  4. Butter a baking dish well.  Pour the pudding in, cover with parchment that has been cut to fit, wet and crushed.
  5. Bake 375° F in a water bath for 90 minutes.
  6. Carefully remove from oven taking care not to burn yourself with scalding water.
  7. Serve hot, room temperature or cold.

©2014 A. Ziegler ~All rights reserved


This entry was posted in Breakfast Breads, Cookbook, Eggs, Free Recipes, Quick -Easy, QUICK FIXES, Recipe of the Day, Special Occasion Recipes, Special Winter Dishes, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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