Thursday, November 9, 2017

ChezCindy: Savory Wild Brown Rice Bread Pudding

Savory Wild Brown Rice Bread Pudding

Bread pudding is often thought of as a delicious dessert, served with a warm butter rum sauce or a rich vanilla crème anglaise.  Here I have taken a savory twist on bread pudding, which could be thought of as dressing as served with Thanksgiving dinner.  This recipe is a great way to use leftover bread and rice to make a complete meal with poultry, fish or even tomato soup. 

Savory Wild Brown Rice Bread Pudding
4-5 cups fresh bread cubes (1/2-inch)
2 cups cooked wild brown rice
1/2 cup chopped shallot
3 tablespoons unsalted butter, divided
1 1/2 cups cream
4 large eggs
2 tablespoons chopped fresh herbs
    any combination of parsley, rosemary, sage, chives, thyme
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/3 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Butter a 9x13-inch baking dish with 1 tablespoon of butter.  Set aside.

Place the cubed bread onto a large baking sheet.  Toast in the oven for 5 minutes until lightly brown.

In a large sauté pan melt remaining 2 tablespoons of butter, add the chopped shallots.  Sauté the shallots until wilted, but not browned, roughly 4-5 minutes.  Remove from the heat.  Add in the 2 cups of cooked brown rice; stir to combine. 

Working with a small bowl, combine the cream and 4 eggs to make the custard.  Whisk to combine. 

In a large bowl, add the toasted bread cubes, 2 tablespoons chopped herbs, salt and pepper.  Add the custard mixture to the large bowl with the bread cubes; stir well to combine.  Add the rice and shallot mixture; stir to combine.  Transfer the mixture to the prepared baking dish.  Sprinkle the Parmesan cheese evenly over the top.

Bake in the preheated oven for 45 minutes until golden brown and the custard is set.  Remove from the oven and allow to rest for 5 minutes before serving. 

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