Penney’s Palate

I’ve only had one other savory bread pudding that I can remember, and I loved every bite of it. That was a few years ago, and Tommy made it. I’m not sure why I don’t make them more often, but it isn’t something that I think of when looking for dinner options. Tonight I needed to use up some aging Swiss Chard from the Farmer’s Market. I was looking for a simple but flavorful and quick sauteing of some sort, because we already have plenty of leftovers in the house for lunch and dinner over the next few days.

I came across this recipe and realized that I had everything already except for 3 eggs instead of 4, and cheddar cheese instead of Swiss cheese. I also realized that this wasn’t the quick side dish that I was looking for, but the night was young and Tommy was working late and it was raining outside and I was bored. My loaf of bread that was going stale was a rosemary-something-loaf that we used for paninis this weekend, so I felt this was a perfect match. And I’m happy to have had some dried porcini mushrooms in the pantry. Since the bread already had plenty of rosemary flavor, I did not add the rosemary that the recipe called for. It came together in about 30 minutes, then took 50 minutes to bake.

I also drank (and enjoyed) some left over Verdicchio both while making and eating the bread pudding. And now we have leftovers to last through Friday.

This entry was posted on Tuesday, May 4th, 2010 at 7:57 pm and is filed under Entrée, General, White Wine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.