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Gruyere and herb bread pudding
Ingredients
- 12 slices day old Challah or brioche bread , cubed
- 2 stalks celery, finely chopped
- 2-3/4 cups full fat milk (675 milliliters)
- 8 eggs
- salt and freshly cracked pepper, to taste
- 1/4 cup melted butter, for baking dish and brushing top
- 1-1/2 cups shredded Gruyere cheese (375 milliliters)
- Chopped fresh rosemary and thyme
- 1/4 cup grated Parmigiano Reggiano (60 milliliters)
Directions
- Whisk together milk, eggs, salt and pepper until well blended.
- Butter a 32 x 20 x 10 centimeter oval casserole dish (or 12-cup baking dish). Sprinkle with a layer of bread cubes and diced celery. Top with one-third each of the grated gruyere cheese and herbs and season. Repeat layering with more celery, bread and herbs, making sure to season each layer.
- Pour egg mixture over top. Cover and refrigerate for at least two hours or for up to one day to let egg mixture soak into bread.
- Preheat oven to 375 degrees F.
- Brush top with melted butter and sprinkle pudding with Parmesan cheese. Bake on middle rack for about 35-40 minutes or until centre is set and top is golden.
