Jul 1, 2008

Savory Bread Pudding of Sweet Potatoes, Apple Walnuts and Blue Cheese

Savory Bread Pudding of Sweet Potatoes, Apple, Walnuts and Blue Cheese
16 Servings 

2 pounds sweet potatoes, cooked and large diced
4 ounces raisins, plumped and drained
2 Granny Smith apples, unpeeled, cubed
14 ounces toasted walnuts, roughly chopped
4 ounces blu
e cheese crumbles
4 pounds French rolls, crusts trimmed, cubed
21 eggs, slightly beaten
56 ounces half-and-half
1 cup fresh thyme, leaves only
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Mix together potatoes, raisins, apples, walnuts, cheese and bread cubes in a large bowl. Reserve. Mix together eggs, half-and-half, thyme, salt and pepper in another bowl. Pour egg mixture over reserved bread mixture. Gently mix together. Spoon into 8-ounce ovenproof containers. Line pans with foil. Bake at 350° F for about 30 minutes.

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