For the chevre, I went with a firm goat cheese called Pantaleo from Sardinia that Chris bought at Antonelli’s Cheese Shop. (He purchased two different kinds of cheese, so that I could pick which one I thought would work best. That's an indicator of how much he loves me and also of how much we both love cheese.) The cheese is aged a minimum of one hundred days and is ridiculously delicious.
From the Food52 website.
Savory Bread Pudding
3 cups diced bread (I used whole
wheat.)
4 large eggs
1 egg yolk
1 cup heavy cream
1/2 cup whole milk
4 ounces chevre, finely crumbled (Pantaleo)
3 ounces prosciutto, diced
1 teaspoon fresh thyme (Used dried
thyme, half the amount.)
2 shallots, minced
4 crimini mushrooms, sliced
Cracked pepper, to taste
1/4 cup shredded gruyere or parmesan
(Parmesan for the win!)
Toast bread cubes in 350 degree oven
for 10 minutes, stirring halfway through. Leave oven on at 350. In a bowl,
mix together eggs, milk, and cream until thoroughly blended. In a 9x9 square
baking pan, toss together bread cubes, prosciutto, shallots, mushrooms, thyme,
and pepper. Gently stir in chevre. Pour egg mixture over bread cubes. If
desired, garnish with a shredded cheese, such as parmesan or gruyere, for a
golden crust. Bake in a 350 degree oven for 40 minutes.
Not as perfect looking as the Food52 photo, but delicious nonetheless.
(Recipe and top photo via Food52;
other photos by Sandra)
