Savory Bread Puddings

[Entropy]

I've only ever had wild mushroom, with a truffle-infused broth. Has anyone ever had any other type of savory bread puddin'?

[nowIamone]

I do one (not a recipe but just put together) that has a southwest flair; bread, cornbread, red and green peppers, onions, corn, then maybe chile powder, cheese, broth, cream. A wedge on a plate, adds height, great interest for slices of pork loin, etc.

I also make a savory mushroom, ryebread, onion, dried apricots, cranberries, pinenuts. Pork lion with a apple brandy cream drizzle.

I usually form in a spring pan then bake; or place in a greased glass bowl, set a plate on top and micro on 50% forever, but it leaves the pudding very moist.

I use these for a fall back when I need a starch and a jazz up for a special. once you get a feel for the moisture/egg content of the bread, you can be pretty creative with what is on hand.

[AllanMcPherson]

Blue cheese, walnuts, and a brunoise of apple or pear. Nice as a side with red meats or as a show piece with bitter green salad.

I've also taken to mixing eggs into left over panzenella (spelling?) as a"day after" quick brunch.

--Al

[Blueicus]

I made one based on a Zuni recipe, if I recall correctly.

Cubed crusty bread, stock, basil, rosemary, gruyere, caramelized onions.

[Mezzaluna]

I had a big chunk of challah so I made one for my inlaws: toasted challah cubes, egg/milk custard, sauteed button mushrooms and celery, poached turkey tenderloins (used some poaching liquid in the egg mixture) and some shredded parmesan cheese. I baked it in two loaf pans and froze it for them. My MIL drizzled some extra milk on top before nuking it. They LOVED it. They're elderly and so I didn't include any spices (even salt and pepper) because they can't tolerate them.

When I can use herbs and spices, I use sauteed onion and a little garlic, rubbed sage, rosemary, salt and pepper. I couple of years ago I was given a huge bunch of leftover challah (from a Jewish new year meal), so I made savory bread puddings as above for the next communal meal at the synagogue, but without any chicken. I didn't use any broth at all as we have some vegetarian members, but I did use swiss cheese.

[Entropy]

Wow, these all sound so great! Thanks, guys! : )