After a couple of weeks with family visiting we had a lot of ends of cheese, a baguette drying out in the freezer, and nearly 2 dozen eggs just waiting to go bad. Not really a great meal for cholesterol reduction, but yummy and comforting and better than letting all that food go to waste.
1 baguette, cut into 1 inch cubes (challah or brioche would work well here, but this was about using up leftovers)
1/3 cup heavy cream
3/4 cup milk
4 shallots, sliced and lightly sauteed
Fresh herbs, roughly chopped (I used parsley, sage, rosemary, and thyme)
1/3 cup sharp cheddar cheese (gruyere would be nice too)
Butter (to grease the pan and to saute the shallots)
Parmesan Cheese, Ground flax seed, fresh rosemary (for topping).
Mix the eggs, cream, milk, herbs and grated cheese in a bowl. Saute shallots for about 4 minutes, let cool then add to milk and egg mixture. Place bread cubes in a larger bowl and pour egg and milk mixture to cover. Stir to coat all of the bread cubes. Butter a casserole dish and place bread into pan, gently press down. Cover and refrigerate overnight (or at least 4 hours). Check to ensure that all of the bread cubes get a good soak (think French toast), if some are too dry you can amend by beating an egg into a bit of milk and adding a couple of hours before baking. I like a topping, so while the oven was preheating to 350f I combined about 1/4 cup of parmesan cheese with 2 teaspoons ground flax seed and chopped rosemary and sprinkled over the top of the bread pudding. Bake, uncovered, for 50-60 minutes. Serve with cheese sauce, mixed greens, and if you like a piece of crisp bacon. Yummy comfort food.