Savory Gorgonzola Bread Pudding recipe

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Ingredients

1 tablespoon butter
4 cups cubed Italian bread
1 tablespoon butter
½ onion, diced
1 pinch salt
1 cup chicken stock
¼ cup heavy cream
1 teaspoon fresh thyme leaves
freshly ground black pepper to taste
1 ounce crumbled Gorgonzola cheese
1 tablespoon crumbled Gorgonzola cheese

Nutrition Info

247.5 calories
carbohydrate: 21 g
cholesterol: 47.2 mg
fat: 15.4 g
fiber: 1.5 g
protein: 6.1 g
saturatedFat: 9.1 g
servingSize: -
sodium: 588.7 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 200 degrees F (95 degrees C).

  2. Generously grease 4 ramekins with 1 tablespoon butter. Set aside.

  3. Place bread cubes in a single layer on a baking sheet and bake in the preheated oven until dry, about 20 minutes.

  4. Preheat oven to 400 degrees F (200 degrees C).

  5. Melt 1 tablespoon butter in a skillet over medium heat. Stir in onion and salt, cook, stirring, until onions are light golden brown, 5 to 7 minutes.

  6. Stir chicken stock, cream, thyme, and black pepper into skillet, bring mixture to a boil and remove from heat.

  7. Stir bread cubes and chicken stock mixture in a large bowl until well combined. Stir in 1 ounce crumbled gorgonzola cheese. Divide mixture evenly between 4 prepared ramekins. Top each with a small crumble of gorgonzola.

  8. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Recipe Yield

4 servings

Recipe Note

Maybe it's because meat is so expensive, but I find cooks get very conservative when it comes to choosing accompaniments for a steak dinner. No one ever got in trouble serving a baked potato, but sometimes you have to take a chance.

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