Savory Bread Pudding

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Food historians have traced the origins of bread pudding to 13th-century England, where impoverished but resourceful cooks began to bake stale leftover bread with milk and a little sugar to make it palatable.

Over time and in more prosperous kitchens, butter, eggs, jam and dried fruit were added to bread pudding recipes to make them downright tasty. Slowly, bread pudding evolved from a humble dish of leftovers into a luxurious comfort food.

These days, it is difficult to make a case for eating such a rich dessert on a regular basis. But what if I lost the sugar and added some vegetables?

It turns out that savory bread puddings are just as rich and satisfying as sweet ones, and they’re more practical for the everyday cook since they can be served for dinner.

There are a few tricks to making a satisfying bread pudding, sweet or savory. For a pudding with character, choose the right loaf. Commercial sandwich slices become mushy to the point of disintegration when soaked in custard. A sturdy bread, such as a quality baguette or a sourdough country round, will hold its shape even when saturated. Cut a baguette into slices or a round into 1-inch cubes. Use day-old bread or dry out your bread slices or cubes on a baking sheet in the oven before putting together your pudding. Once you’ve poured the custard mixture over the bread, let the dish stand on the countertop for 10 minutes so the bread can absorb the liquid.

Bad news for dieters: The most successful bread

puddings are not low in fat. Using low-fat milk or skimping on eggs may result in a curdled and watery custard rather than a smooth and creamy one. But if you have some self-control, you can enjoy a small portion of savory bread pudding accompanied by a large portion of salad greens without much guilt.

It is easy to improvise variations of the following recipe using ingredients you have on hand. Some combinations to consider:

– Artichoke hearts, roasted garlic and fontina

– Spinach, sauteed red onions, bacon and cheddar

– Sauteed red bell peppers, Italian sausage (crumbled and cooked) and mozzarella

– Blanched asparagus (cut into 1-inch pieces), green peas, ham and fresh pecorino

– Corn kernels (fresh or frozen), slivered sun-dried tomatoes, basil and smoked mozzarella

– Leeks and Stilton

– Sauteed eggplant cubes, seeded and sliced plum tomatoes and parmesan

SAVORY BREAD PUDDING WITH MUSHROOMS, SPINACH AND LEEKS

Makes 4 to 6 servings.

1 large (12-ounce) baguette

4 tablespoons unsalted butter, divided

3 leeks, white and light green parts, washed and finely chopped

1 pound shiitake mushrooms, stemmed and sliced

Salt, divided use

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

4 large eggs

1 quart half-and-half

Ground black pepper

12 ounces shredded Gruyere cheese

To prepare oven: Preheat oven to 325 degrees. Arrange rack in lower third of oven.

To toast bread: Slice baguette crosswise into -3/4-inch-thick slices. Place on baking sheet. Toast for 10 minutes or until dry and just beginning to color around the edges. Set aside.

To saute vegetables: In large skillet, melt butter over medium heat. Brush some butter on 1 side of each bread slice. Set bread aside. Add leeks to skillet with remaining butter. Cook for 2 to 3 minutes or until softened. Add mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, for 5 to 7 minutes or until mushrooms release their liquid. Stir in spinach. Set aside.

To assemble: In large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt and ground black pepper to taste. Add bread slices. Gently toss to coat. In shallow 3-quart baking dish, arrange bread slices in overlapping rows. Pour remaining liquid over bread. Let stand for 10 minutes. Spoon vegetable mixture in between bread slices. Sprinkle with cheese.

To bake: Bake for 45 to 50 minutes or until puffed, golden and set. Let rest for 20 minutes. Serve.

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