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Jun 2, 2009 06:09 PM

Savory Brioche Bread Pudding with Pancetta

I had let an untouched loaf brioche turn hard as a rock. Not wanting it to go to waste and comforted by the fact that the following day was a Sunday in desperate need of a brunch idea, I set out to make my first savory bread pudding. It turned out much better than expected. After baking, the previously rock hard brioche cubes, having soaked overnight in the custard mixture, were now light, airy, buttery and toasty. The creamy tang of the Gruyère and the salty deliciousness of the pancetta added enough richness to the dish that a simple green salad was all that was needed on the side. Toss in a glass of rose and you had a meal.

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