Savory Bread Pudding

Ingredients

Serves 4

• 3 cups bread (1 medium loaf)
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 4 ounces chèvre cheese
• 3 ounces prosciutto (1 thick slice)
• 1 teaspoon fresh thyme
• 2 shallots
• 4 crimini mushrooms
• Cracked pepper, to taste
• 1/4 cup shredded parmesan

Directions

Preheat the oven to 375℉. Dice the bread in medium to large cubes, then toast in oven for 10 minutes. Take out of oven and let rest. Leave oven on at the same temperature.

In a bowl, mix together the eggs, milk, and cream. Whisk thorougly until the mixture is homogeneous. Mince the shallots, slice the mushrooms and dice the prosciutto in small to medium pieces.

In a 9x9 square baking pan, toss together bread cubes, prosciutto, shallot, mushrooms, thyme, and pepper. Crumble the chèvre and stir it in, then pour the egg mixture over the bread cubes. Garnish the top with the schredded parmesan

Bake in a 350℉ oven. Turn off the oven after 40 minutes but leave the pan to rest inside for another 10 or 15 minutes. Check that the inside of the pudding is well cooked by putting a knife and leave longer in the over if needed.