Chef's Choice Recipe from Matt Herren of 222 Artisan Bakery and Goshen Coffee


Matt Herren of 222 Artisan Bakery and Goshen Coffee. - ROBIN WHEELER
  • Robin Wheeler
  • Matt Herren of 222 Artisan Bakery and Goshen Coffee.
Matt Herren made a savory bread pudding when I interviewed him. He developed this recipe as breakfast for guests who've crashed at his place after his annual pizza party. It's a great way to use leftover pizza ingredients. Since we hadn't had a pizza party, this version's scaled down a bit. Herren recommends loading it with a variety of meat and cheeses, mushrooms, peppers or whatever you have available. It can be made the night before, refrigerated and thrown in the oven when you come to the next day. He makes batches in disposable pans so he can send it home with his guests.

  • Robin Wheeler
Savory Bread Pudding

Makes 8 entrée servings
12 eggs, lightly beaten
1 pound day-old bread, cut into thin inch-long strips
1 tbsp salt
1 tsp truffle oil (optional)
1 large white onion, medium dice
1 pound andouille, chopped
Mozzerella cheese to cover the top
1. Preheat oven to 350 degrees.

2. In a large bowl combine eggs, bread, salt and truffle oil. Mix thoroughly until all the bread is coated with egg. Add onion and andouille.

3. Pour bread mixture into a 9-inch x 13-inch baking dish. Top with cheese. Cover and bake one hour. Wait 10 minutes before serving.

Robin Wheeler writes the blog Poppy Mom. She is a regular contributor to Gut Check, including the columns The Dive Bomber and Throwback of the House.

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