This rustic, tangy sourdough bread pudding is a meal unto itself. It’s also a lovely side for a dinner party or special occasion dinner. This dish can be cooked as one large bread pudding in a 10-inch cast iron skillet or a 13x9 inch baking dish. Increase the bake time to 40-45 minutes, or until well set in the center. See the recipe notes for variations with other ingredients.
16oz.loaf sourdough breadfluffy style, not dense/crusty
8oz.block smoked mozzarella cheese
2 1/2cupsbuttermilk
5egg yolks
2whole eggs
1 1/2cupsheavy cream
1/2teaspoonsalt
1/2teaspoonpepper
Olive oil for greasing cast iron skillets
Chopped parsley for garnishoptional
Instructions
Sauté sliced leek in butter in a skillet over medium heat until tender and slightly translucent. Set aside to cool, 10 minutes.
Cube the sourdough loaf and place it in an extra-large mixing bowl. Set aside.
Grate half of the mozzarella cheese; cover and set aside.
Pull the remaining cheese apart with your fingers to 1/2-inch pieces (or cube the cheese with a sharp knife).
In a separate large mixing bowl, whisk together the buttermilk, egg yolks, whole eggs, and heavy cream. Stir in the cooled leeks, 1/2 inch cheese pieces, salt, and pepper. Pour the mixture over the cubed bread and stir well until all the bread cubes are coated. Mix well and press the bread down into the liquid so everything gets saturated. If the mixture seems dry, add an extra splash of buttermilk. Cover and let stand 20 minutes.
Preheat the oven to 375°F.
Brush mini cast iron skillets with olive oil. Spoon the bread pudding evenly into each skillet. Sprinkle each skillet with the reserved grated mozzarella cheese. Bake for 20-25 minutes or until a knife inserted near the centers of the puddings comes out clean, or with a little stretchy cheese attached.
Broil 2-3 minutes to brown the tops. Let cool slightly before serving. Garnish with chopped parsley, if using.
Notes
What to expect:This rustic bread pudding is deliciously rich and tangy with buttermilk custard and sourdough bread. It’s hearty enough to be a meal on its own, but it’s excellent as a side for roasts and fish. It feels special served in individual cast iron skillets at special occasion dinners. See blog posts for links to the skillets.Bake as one big dish of bread pudding.Coat a 10 inch cast iron skillet with olive oil, or spray a 13x9 casserole dish with cooking spray. Place all of the prepared bread pudding mixture into the dish and bake for 40-45 minutes, or until the center is well set. Broil for 2 minutes to brown the top.Add this!Sauté one cup of fresh wild mushrooms with the leeks. This adds another layer of autumn flavor.Add chopped sundried tomatoes for another variation. Top each bread pudding with torn fresh basil.
Keyword buttermilk, heavy cream, leeks, smoked mozzarella cheese