A Side Dish You Can Be Grateful For - Jorj Morgan
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A Side Dish You Can Be Grateful For

Thanksgiving is less than 2 weeks away! Do you have your menu planned?

This savory side is JUST EXCELLENT with turkey and all the fixings. It comes together fast, and pairs exceptionally well with a bottle of white. This recipe is a tried and true one from SUNDAY BEST DISHES. My readers can look forward to a print edition, coming out in Summer 2017. I raise my glass to all of you, and wish you the best Thanksgiving yet!

I think it I think it’s the goat cheese that makes this so yummy!

Caramelized Onion and Goat Cheese Bread Pudding

This savory take on bread pudding infuses chunks of buttery bread with sugary, caramelized onions and sharp goat cheese. It’s a yummy, creamy perfect for the Sunday supper table.

MAKES 8 SERVINGS

2 tablespoons olive oil

1 tablespoon butter

1 large yellow onion, thinly sliced, about 2 cups

1 teaspoon kosher salt

½ teaspoon coarse pepper

1 tablespoon chopped fresh chives

2 tablespoons balsamic vinegar

3 cups half and half

2 large eggs, beaten

2 ounces goat cheese, crumbled, about ½ cup

6 to 8 thick slices bread cut into (1-inch thick) cubes, about 6 cups

            Preheat the oven to 400°. Heat the butter and olive oil in a skillet over medium heat. Add the onion and cook until soft, about 15 to 20 minutes. When the onion begins to turn golden and caramelize, stir in chives and balsamic vinegar. Season with salt and pepper. Cook until the onion is dark brown and syrupy, about 5 minutes more. Remove the pan from the heat.

            Whisk the half and half with the eggs in a large bowl. Place the bread cubes into the wet ingredients. Push down to submerge every cube. Let the bread cubes absorb the liquid, about 15 to 20 minutes. When most of the liquid has been absorbed, stir in the caramelized onion.

            Spoon the bread pudding into a 9 x 9-inch baking dish coated with vegetable oil spray. Sprinkle the goat cheese on top. Bake until the pudding is set and the top is golden brown, about 30 to 40 minutes. Spoon the bread pudding onto the plate and garnish with additional fresh chives.

1 Comment
  • Jennifer Klee

    November 13, 2016 at 12:23 am Reply

    Sounds extremely fabulous

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