Ken Hoyt

You need to be pampered. Really. I think you should bring a friend to my Cozy Fireside Supper Class at In Good Taste. It’s going to be a great night.

However, if you can’t make it in you should try my recipe for delicious Savory Bread Pudding topped with yummy Blue Cheese Sauce.

I dropped by AM Northwest to teach the recipe to my pal Helen Raptis… with great results… here’s a link to the video.

recipes after the jump

Ken’s Savory Bread Pudding

I like to use rolls for bread puddings, because they have so much more delicious crust. This recipe makes a great lunch entrée when served with a salad, or a great first course on a wintry day.

Makes 8 servings

1 Tbls olive oil
1 Tbls butter
2 cups sweet onion, finely diced
6 cloves garlic, minced
1 cup celery, finely diced
2 cups mushrooms, coarsely chopped
4 slices bacon, cooked and chopped
1/4 cup Vya vermouth, or dry white wine

6 eggs, large
2 cups half &half
1/2 tsp salt
1/4 tsp cayenne
1/2 tsp thyme, dried
1/2 tsp sage, dried

1 lb. sourdough rolls, cubed (about 10 cups)

1 Tbls butter (to butter the baking dish)

In a large skillet over medium high, melt the butter with the olive oil and sauté the onion, garlic and celery until translucent.

Add the mushrooms and cook, covered until the mushrooms release their juices (about 5 minutes).

Remove the lid and add the bacon. Continue to cook until the mushrooms begin to brown. Deglaze the pan with vermouth or wine and cook on medium low until the mixture is dry. Set aside to cool.

Whisk the eggs, half & half and seasonings until lightly frothy. Set aside.

Place the bread cubes in a large bowl and toss with the onion mixture.

Toss with the egg mixture and allow thorough absorption (about one hour). Stir occasionally to incorporate the liquid evenly.

Heat the oven to 350° F.

Butter a baking dish and add the pudding mixture. Bake about 45 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
©2008 Ken Hoyt

and now for the topper…

Ken’s Super-Easy Blue Cheese Sauce

This is a lifesaver recipe! First of all it’s made-up of things that are often on hand. Second, it goes together quickly and turns out silken smooth every time.

Use it to add a little glamour to a side of pasta or some everyday vegetables.

4 ounces cream cheese, softened
1/3 cup half & half
1/4 tsp salt
1 pinch cayenne
1/4 cup crumbled blue cheese

Combine the cream cheese, half & half and the seasonings in a saucepan. Whisk constantly over low heat until smooth. Stir in blue cheese and heat through. Serve immediately.

Makes about 3/4 cups of sauce. This recipe doubles easily.
©2008 Ken Hoyt

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