Bread Pudding Recipe from Smith Canteen

Just in time for Thanksgiving, chef shares her recipe for bread pudding.

One of the more popular morning baked goods at the Canteen,
could be served at Thanksgiving dinner as a stuffing alternative, or you could use
it to make those Thanksgiving leftovers more interesting the day after the
holiday.

"As long as you use bread and the custard base, the fillings are interchangeable!" she says.

Jarrett says any kind of stale bread works for the recipe, and substituting different kinds of cheese is also possible. She uses Grafton cheddar at Canteen.

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Ingredients:

9 cups bread, cubed
9 eggs
3 cups cream
1 1/2 teaspoon salt
1/2 teaspoon cayenne
½ teaspoon fresh grated nutmeg
3 cups grated cheese
3 teaspoons chives

Preheat the oven to 375 degrees. Butter muffin tin (12 large) or a 12 x 8
baking dish. Combine the eggs, cream, salt, cayenne and nutmeg. Fold
in the cheese and any desired fillings. Spoon into muffin tin or baking dish
and cover with foil. Bake for 20 minutes, uncover and bake for five more
minutes.

Optional fillings:

Sausage and onions: sauté half a white onion until tender, add sausage
until brown and cooked through.

Wild mushrooms: sauté half an onion, turn heat to high and sauté assorted
mushrooms until brown and liquid is evaporated.

Market vegetables: cut desired vegetables (cauliflower, zucchini, etc.) toss
in oil, salt and pepper and roast until lightly browned and tender.

Thanksgiving leftovers: chopped up turkey and cranberries.