Sunday Brunch Features Spectacular Savory Bread PuddingSides / February 17, 2014
I imagine these things in my sleep, you know. Battling the demons of insomnia by creating recipes in my head is one way to thwart all the worries I cannot suppress. What’s even better is I’m coming up with more and more culinary chart-busters each time I experiment, so this kind of brain activity seems worthwhile. And I believe every cook out there knows that with each dish they try, they improve as well. There is no “top of the mountain,” for any chef. (Although I do wish there was more REM sleep.)
I had such fantastic success with my rum raisin bread pudding that I got to thinking I should create a savory version. Knowing it is mostly bread and eggs, the start of every breakfast, I just turned every thing un-sugary, even adding a kick with a sprinkling of chili flakes, which elevated all the flavors. With the bite of feta, the tang of artichoke hearts, the fresh thyme and crusty exterior, the dish WORKS. I recommend you cover it with crumbled bacon and sour cream, or my personal naughty covering: hollandaise sauce. So what if I can’t sleep. At least eating is fun!