Chef’s Corner

Club Chef de Cuisine

This savory bread pudding is perfect for Fall and winter, honestly any type of firm bread works. Personally, I like to bake it individual portions and use it in my main courses. You can even enjoy it with some gravy.

Yields 6 servings • 1 lb. Focaccia Bread (1 inch Diced) • 8 each whole egg • 10 oz. heavy whipping cream • 1 tbsp Fresh Rose Mary (fine Chopped) • 1 tbsp Fresh Thyme (fine Chopped) • 2.5 oz. Shredded Asiago Cheese • 2 pinches of Salt • 1 pinch of black Pepper Whisk heavy cream, eggs, rosemary, asiago, thyme, salt, and ground pepper in large bowl to create the custard mix. Add diced bread into the custard and let it soaked for 5 minutes. Transfer the mixture to buttered baking molds. “I use coffee cups.” Preheat oven to 375°F and bake the pudding uncovered for about 18 minutes. Note: If you desire to use one single mold, it will take longer to bake.