Global SF Gift Box

Indulge in peak local ingredients and top quality staples selected by Chef Tanya Holland — everything you need to make her delicious savory bread pudding. Don't forget to tune into the event on December 8th to experience the tasting, led by Tanya Holland herself!

Note: Ingredients contain dairy, gluten, eggs, and are not nut-free.

Savory Bread Pudding 

 ½ pound stale bread, cut into 1-inch pieces

Extra-virgin olive oil 

Kosher salt and freshly ground black pepper

2 cups cooked mixed vegetables including sliced mushrooms, chopped squash, chopped mustard greens, chopped bell peppers 

1/2 small yellow onion, finely chopped

1 teaspoon chopped fresh herbs, such as thyme

2 cloves garlic, minced (optional)

4 large eggs

1 1/2 cups milk 

1/2 cup chicken stock

1/2 cup grated organic cheddar 

 

Preheat the oven to 400F. Spread the bread onto a baking sheet and drizzle with olive oil. Season with a little salt and pepper. Toss to coat. Bake, turning once or twice, until crisp and browned, 10 to 15 minutes. Set aside. Reduce the heat to 350F.

 

Meanwhile, cook the vegetables. To cook the squash, fill a saucepan half full of salted water and bring to a boil over medium-high heat. Add the squash and boil until barely crisp-tender, 30 seconds to 2 minutes. Drain and rinse under cold running water to stop the cooking. To cook the mushrooms, greens, and peppers, cook in a skillet over medium heat with a little olive oil until crisp-tender.

 

In a 10-inch heavy, ovenproof skillet (ideally a cast-iron; you can use the same one you sautéed any veggies in) over medium heat, warm 1 tablespoon oil. Add the onion and a pinch of salt and cook, stirring occasionally, until tender, about 5 minutes. Stir in the reserved veggies and the herbs, then transfer the mixture to the baking sheet with the bread and toss to combine.

 

In a bowl, whisk together the eggs, milk, chicken broth, 1/2 teaspoon salt, and a few grinds of pepper. Grease the skillet with oil. Transfer the bread and vegetable mixture to the skillet. Pour the egg mixture over the bread and vegetables. Set aside for about 30 minutes, pressing down on the bread occasionally so it soaks up the egg mixture.

 

Preheat the oven to 350F. Spread the cheese (if using) over the top of the pudding. Bake the pudding until golden brown on top and set in the middle, about 25 minutes; if you’d like the top to be more brown, turn on the broiler for the last few minutes. Set aside to cool for 5 minutes, then serve hot or warm.

Contains: milk, eggs, wheat.