Alice Munro’s Rosemary Bread Pudding inspired by The View from Castle Rock Stuffing is great, but it often goes dry and stale just a day or two into post-Thanksgiving leftovers. This savory bread pudding is the perfect compromise: It’s simple yet complex, to complement Munros prose: 6 cups 1-inch cubed rosemary country bread, crust removed 2 tablespoons finely chopped fresh rosemary 1 teaspoon fresh thyme leaves 2 eggs 3 cups whole milk 1/4 teaspoon freshly grated nutmeg Salt and pepper to taste 3/4 cup shredded Comté or Emmanthal cheese 1. Preheat oven to 350°F. Spread bread cubes on a rimmed baking sheet and bake until dry and pale gold, 15 to 20 minutes, turning pan about halfway through. 2. Transfer bread to a large bowl, leaving the oven on. Add fresh rosemary and thyme; toss well. 3. In another large bowl, lightly whisk eggs with milk, nutmeg, salt and pepper. Sprinkle a third of the shredded cheese in bottom of a buttered 9×5-inch loaf pan. Spread half the bread mixture in pan, and sprinkle with another third of the cheese. Spread remaining bread mixture in pan, and sprinkle with remaining cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes. 4. Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt. Bake until pudding is set and top is brown and bubbling, about 65 to 75 minutes. Let cool 10 minutes, then serve.
Posted on: Thu, 27 Nov 2014 15:51:46 +0000
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