If you like blue cheese on your steaks, then you will love this savory Gorgonzola bread pudding. It's easy to get bored with the same old steak side dishes, but that won't be the case with this great recipe.
Makes 6 Portions Savory Gorgonzola Bread Pudding
Makes 6 Portions Savory Gorgonzola Bread Pudding
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
- 6 cups cubed day-old Italian bread
- 2 tablespoons butter
- 1/2 onion, diced
- pinch of salt
- freshly ground black pepper to taste
- 1 1/2 cup chicken stock
- 2 teaspoons fresh thyme leaves
- 1/3 cup cream
- 2 oz (about 1/4 cup crumbled) Gorgonzola, or other blue cheese, crumbled
- Note: putting the cheese in the freezer will make it easier to crumble
- 6 (5-6 oz) ovenproof ramekins, buttered
Preparation:
Place the bread cubes in a 200 degrees F. oven for about 20 minutes, or until dry. Reserve in a bowl until needed.
In a saucepan, sauté the onions, with a pinch of salt, in the butter over medium heat until golden-brown. Add the black pepper, chicken stock, thyme leaves, and cream. Bring to a boil and pour over the bread cubes. Toss with a spatula until the liquid is absorbed.
Stir in the cheese, and mix to distribute evenly. Spoon into the ramekins, place on a baking sheet, and bake for 20 minutes at 400 degrees F., until the tops are crispy, and well browned. You can place a piece of foil loosely over the top towards the end of the cooking time if they seem to be getting too dark.
Serve hot with steaks, or other grilled meats.
In a saucepan, sauté the onions, with a pinch of salt, in the butter over medium heat until golden-brown. Add the black pepper, chicken stock, thyme leaves, and cream. Bring to a boil and pour over the bread cubes. Toss with a spatula until the liquid is absorbed.
Stir in the cheese, and mix to distribute evenly. Spoon into the ramekins, place on a baking sheet, and bake for 20 minutes at 400 degrees F., until the tops are crispy, and well browned. You can place a piece of foil loosely over the top towards the end of the cooking time if they seem to be getting too dark.
Serve hot with steaks, or other grilled meats.