As much as I love a loaf of rustic bread, with its tooth-tugging crust and tender center, it’s the day-old hunks that intrigue me.
A savory bread pudding, packed with seasonal veggies and spices, is much like a quiche but easier and more expeditious — no crust required. Here are the makings of a lush pudding, either savory or sweet.
Bread that’s just slightly stale and firm is perfect for a pudding. If it’s still fresh and soft, just lightly toast the slices in the oven to dry them out a bit. This gives the pudding structure and helps keep it from becoming too soggy. Take this basic recipe and vary the vegetables as they come into market — asparagus, mushrooms, kale, collards and squash all work well. This is also a great way to make use of the odds and ends of nice cheeses — a good Parmesan, a fine Cheddar, an aged Gouda, creamy chèvre.
Set a large skillet over medium heat and melt the butter. Sauté the onion until it’s tender, about 3 to 5 minutes. Add the spinach and cook until just wilted, about 1 to 2 minutes. Remove from the heat and set aside.
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