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Adam’s Savory Bread Pudding

 2 lbs medium diced bread
 ¾ cup heavy cream
 2 whole eggs
 ½ cup each fine diced carrot, onion, celery, fennel bulb
 1 cup chopped dried sour cherries or cranberries
 2 tsp fresh picked and chopped thyme leaves
 1 tbsp dried rubbed sage
 2 tbsp kosher salt

Sweat carrot, onion, celery, fennel in a skosh of oil over a medium flame. Once translucent, approx. 3 minutes, remove from heat and dump the vegetables onto a sheet pan with a few paper towels to absorb the extra oil.


Place your diced bread into a large mixing bowl. Next whip together your heavy cream and eggs. Dump cream mixture over your bread and mix. The bread should be very moist, but not completely soaked. Add remaining ingredients and mix again.


Transfer your bread mixture to a buttered baking dish. Cover with foil and bake in the oven @ 350 for 45-50 mins, or until the pudding is completely set up and no longer raw in the middle. Once finished, remove foil and place aside to rest until you get hungry.