Creg’s Savory Bread Pudding

SAVORY BREAD PUDDING

Serves 6

1 sweet batard bread, crust removed and cut into 1” cubes

1 italian sausage

1 leek, chopped

1 large fennel bulb, chopped

1 red bell pepper, chopped

¼ cup white wine

8 asparagus spears

½ bunch swiss chard

1 cup swiss cheese, grated

1 cup fontina cheese, grated

½ cup parmigiano reggiano, grated

4 eggs

1 cup heavy cream

1-2 cups milk

thyme

rosemary

salt

pepper

small grating of nutmeg

chives

• Preheat oven to 350 degrees.
• Toss bread cubes with olive oil and some chopped thyme and rosemary.  Spread on a baking sheet and put in oven for about 30 minutes, stirring halfway through.
• Meanwhile, remove sausage from casing and sauté in some olive oil till browned.  Remove to a paper towel lined plate.
• Add leeks, fennel, and red pepper to pan with a bit of salt and cook till softened, about 10 minutes.
• Meanwhile, blanch asparagus in a pot of salted water for about 2-3 minutes till just tender. Remove and spread out in one layer to cool.  Remove stems from swiss chard and blanch in same water. Drain and chop, add to leek mixture.
• Add wine to leek mixture and cook till reduced.
• In a large bowl, whisk eggs, add cream, milk, salt, pepper, nutmeg, chives, swiss, fontina, and half the parmigiano.  Chop asparagus and add.  Add leek mixture.  Add bread cubes and stir well, press down and let soak for 10-20 minutes so that milk is well absorbed into bread, pressing down every now and then.
• Butter 6 ramekins and set into a baking dish with high sides.
• Fill each ramekin with bread mixture, pressing down and doming a little at the top.  Top with a sprinkle of parmigiano. 
• Bake in water bath for about 40 minutes, till set and the top is golden brown and crunchy.
• Remove from water bath, let cool for about 10 minutes and serve.