Tartine All Day: Savory Bread Pudding and Whole-Loaf Cheesy Garlic Bread

I absolutely refuse to use good bread for bread pudding. Or stuffing. Not only do I not use good bread, I use the bread that most people would throw out. The bread ends. The rejects. I just cannot bring myself to waste them and so they’ll either become my lunch, get turned into bread crumbs that I keep in the freezer for meatballs or to top a pasta dish, or if bread ends are starting to take over my world, I make bread pudding. So I was super excited to see that Tartine All Day has a SAVORY bread pudding recipe – studded with mushrooms and pieces of bacon.

First I cooked some bacon and some leeks and some mushrooms with some herbs and then I opted to put a good heap of spinach in the pan to wilt and seasoned with salt and pepper. I cubed the bread ends and stirred everything together in a pyrex baking dish which I sprayed with cooking spray. Then I whisked together eggs, cream, milk and grated Parmesan cheese and poured this over the bread mixture.  Then I topped the dish with some grated Comte cheese before baking it in the oven for about 45 minutes.

This was certainly in the comfort food category. Are you a fan of stuffing/dressing at Thanksgiving?! Then you will absolutely love this dish. It is quite filling and I found myself craving something to go alongside it but because I’d added the spinach it didn’t occur to me to have a side prepared as well. This will definitely be a dish to come back to should I need to be rid of the always growing supply of bread ends in my house.

I also thought I should highlight another not necessarily wheat free dish from this book: Whole-Loaf Cheesy Garlic Bread. This is super easy to make and was a great accompaniment to a bowl of soup we had recently. All you need is a vienna style loaf of bread, cheese, garlic, herbs and butter. I’ll admit up front that I skipped the step of roasting 2 heads of garlic that would later be put underneath the loaf to help with the spreading of the crisscrosses to make room for the cheese and butter and herbs. My heads of garlic are super potent and super tiny so wouldn’t really have accomplished what they are intended to do. So we just balled up some foil to sit the loaf on.

The flavoring is melted butter to which you add chopped garlic, salt & pepper, parsley, thyme and rosemary – then you take this and brush it on all the nooks and crannies of the bread loaf (which you have cut crisscrosses in by this point. Then you just sprinkle grated cheese all over the loaf and bake it until the cheese is melted and crispy on the top.

How good does that look?!! Instead of picking the little cubes off, we chose to slice the bread so that we wouldn’t be left with a neglected bottom crust and to make it even more conducive for dunking in our hot bowls of soup.

This book is delivering hit after hit for us. What a good choice, Food52!