Hiro Sone's first attempt to make stuffing (using only bread, onion, celery and stock) evolved into his first recipe for bread pudding. Since then he's expanded his bread pudding repertoire, and this rich, tangy version, packed with goat cheese and scallions, is a highlight.
Delicious, Quick Side Dishes
1 pound sourdough bread, crust removed, cut into 3/4-inch cubes
5 tablespoons unsalted butter
3 bunches of scallions, cut into 1/2-inch lengths
1 large garlic clove, finely chopped
Kosher salt and freshly ground pepper
4 large eggs
1 1/2 cups heavy cream
3/4 cup sour cream
1 tablespoon chopped basil
One 10 1/2-ounce log of fresh goat cheese, crumbled
How to Make It
Preheat the oven to 400°. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until golden.
In a large skillet, melt the butter over moderately high heat. Add the scallions and garlic and cook, stirring until the scallions are crisp-tender, about 3 minutes. Season with salt and pepper.
In a large bowl, whisk the eggs with the heavy cream and sour cream. Gently fold in the bread cubes, scallions, basil and half of the goat cheese. Season with salt and pepper. Let stand until all of the liquid has been absorbed, about 30 minutes.
Transfer the bread pudding to a 12-by-8-by-2-inch baking dish. Sprinkle the remaining goat cheese on top. Set the baking dish in a roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish. Bake for 40 minutes, or until the pudding is set and the top is golden brown. Serve hot or warm.
The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking.
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