Pancetta, leek and apple challah bread pudding
Bread
Challah! (Sorry. Had to.) I’m VERY stoked about this savory bread pudding. I’ll admit, it ain’t the prettiest thang on the block, but it’s delicious. Like, dang delicious; think crispy on the outside and soft and moist hydrated on the inside. There’s salty, sweet and butteriness going on, too. This savory bread pudding situation has officially replaced normal stuffing in my brain. Like, why would I ever go back? I can’t. I won’t! If you’ve never had stuffing made with eggs before, you are missing out, my friends. This bread pudding combines rich, buttery challah bread with a custard mixture of sorts: eggs, heavy cream, milk and the perfect amount of nutmeg. Also, can we all just talk about how pancetta is the cinnamon roll of the meat world? I mean…look at that swirl. I see a cinnamon roll in my pancetta. RIGHT? The preparation is pretty straight-forward. You cut up a bunch of stuff and then you sauté it. (“Cut up a bunch of stuff” is a technical term, by the way.) My favorite part is in the beginning of the sauté, when the onions sauté with the leeks…and then butter is added and normal, sprightly, green leeks transform …
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