Recipe courtesy of Harrison Bader

Savory Bread Pudding with Tomato Bacon Jam

  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 1 hr 15 min
  • Yield: 6 servings
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Ingredients

Savory Bread Pudding:

Unsalted butter, for greasing

1 tablespoon extra-virgin olive oil 

4 slices bacon 

2 cloves garlic, minced 

1 bell pepper, chopped 

1 carrot, chopped

1 rib celery, chopped 

1 onion, chopped

4 ounces mushrooms, sliced 

1 tablespoon garlic powder 

1 tablespoon onion powder 

1/2 teaspoon crushed red pepper flakes 

Kosher salt and ground black pepper 

2 tablespoons chopped basil 

2 tablespoons chopped parsley 

1 tablespoon chopped rosemary 

1 tablespoon chopped sage 

1 tablespoon chopped thyme 

6 large eggs 

Splash milk 

1 loaf brioche bread, cubed

Grated Parmigiano-Reggiano, for sprinkling

Tomato Bacon Jam:

Extra-virgin olive oil, for drizzling

4 tomatoes, chopped 

2 slices bacon, cubed 

1 clove garlic, minced

1 shallot, chopped

1/2 cup frozen black cherries 

Kosher salt and ground black pepper

Bloody Mary:

Ice

12 ounces vodka

Hot sauce

Worcestershire sauce

Bloody Mary mix, as needed

Celery stalks, olives, lemon wedges, etc, for garnish, as desired

Directions

  1. For the savory bread pudding: Preheat the oven to 400 degrees F. Butter 6 ramekins.
  2. Place a large skillet over medium-high heat with the olive oil and bacon. Allow the bacon to crisp and the bacon fat to render, 6 to 8 minutes. Once the bacon is crispy and the bacon fat has rendered off, add the garlic, peppers, carrots, celery and mushrooms to the pan. Add the garlic powder, onion powder and red pepper flakes and season with salt and pepper. Cook the vegetables for 8 to 10 minutes. Remove the skillet from the heat, add the fresh herbs, mix and set aside.
  3. Crack the eggs into a large bowl and add a healthy splash of milk, a pinch of salt and pepper and the brioche cubes. Mix with your hands until the bread is soaked and wet. Fold in the reserved vegetables and herbs. Mix everything together and place in the prepared ramekins. Sprinkle a healthy amount of cheese on top. Bake until the top is golden brown and the center is fully cooked (stick a knife in the center of the bread pudding and if it comes out clean your bread pudding is done), 15 to 20 minutes.
  4. For the tomato bacon jam: Heat a skillet over medium-high heat with a drizzle of olive oil. Add the tomatoes and bacon. Allow the bacon to render, 6 to 8 minutes. Add the garlic, shallot, frozen black cherries and a pinch of salt and pepper. Cook for 8 to 10 minutes. Let cool slightly, then transfer to blender and blend until smooth. Double strain and enjoy.
  5. For the bloody marys: Fill 6 large cocktail glasses with ice. Pour 2 ounces of the vodka, a splash of hot sauce, a splash of Worcestershire sauce into each glass and top with bloody mary mix. Garnish as desired, serve and enjoy.
  6. To assemble: Grate some more cheese on top of each ramekin of bread pudding. Serve alongside some tomato bacon jam and a bloody mary. Bon appetit.

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