We interrupt Jeff’s post for this important BBA update…

Yep! We are STILL baking our way thru the Bread Bakers Apprentice cookbook. The book that started it all. Yea, this book combined with the overwhelming desire to communicate using 140 characters or less is why and how Jeff and I met. I suppose you are thinking right now that it would have been more appropriate to post this on say VALENTINES day but it is not really a love story… more like a THANKS A LOT PETER REINHART we are SO GOING to HAVE some words one day so WATCH your BACK

Ha ha I kid… Just wanted to bring you, our faithful readers reader up to date on where we left off… bread wise…

But a quick question… why is it we baked our tookus off in the hot summer months, but winter hits and we get lazy? Must have something to do with that abuse we so love… Anyone else like this or am I just missing all your BBA posts? Anyway, we picked back up with the Potato Rosemary Bread. And you all thought we forgot about it. We are very devil may care. We don’t follow the rules here. We bake what we want, when we want – so if we are all willy nilly bouncing from like page 234 to page 240 and back to page 236 then that is the kind of mad cap behavior we are going to do ALL RIGHT? (The page numbers I used are not the actual page numbers we bounced too and fro from just an example so don’t send me an email saying that the potato rosemary bread is not on those pages… I don’t know what page it is on. Check the TOC. I am in Chicago and the book is in Indiana… being crabby…)

BBA Potato and Rosemary Bread

It was really a very good bread. I found that – I don’t know – due to the potato it didn’t get crispy on the outside like some of my favorite breads have. Of course if memory serves me it wasn’t hearth baked. (If I am wrong, someone kindly chastise me in the comments. Thanks in advance!) SO if I made it again, I may attempt to do it like that so that I can get that crunchy crust, as opposed to the soft doughy one we achieved. It was really tasty none the less.

It made a lot so I schlepped a loaf back to Chicago with me. And then I made croutons with that loaf. AND THEN I made the most delicious savory bread pudding out of those croutons, thus making it less about the bread, and more about my complete prowess in the kitchen… hells yea!

Savory Potato Bread Pudding

This recipe calls for the use of four 6 – 8 oz ramekins. And is realllllly easy.

Ingredients to collect

4 eggs
1 1/4 c whole, yes whole, milk (Add 1/4 c more of you want a more gooey pudding.)
1 t salt
1/2 t pepper
1 c grated cheddar
2 cups potato rosemary croutons (See note)
4 scallions, diced
optional: 3/4 c cooked and crumbled pork sausage, bacon, chicken, etc.

What to do what to do…

In a bowl, whisk eggs, milk, salt and pepper.

In another bowl, combine croutons, scallions, cheese and meat o’ choice.

Place ramekins on a cookie sheet, and spray or butter each. Next, over fill each with the crouton cheese scallion meaty mixture.

Slowly and as evenly as possible, pour the egg mixture over the croutons in the ramekins till full. Gently push down the croutons. Let sit for 20 minutes.

While waiting for the croutons to soak up the all that yummy egg, preheat your oven to 375°. Gently push down the croutons again, and then place in oven. Bake for about 20 minutes, or until golden and set. Remove from oven and let cool for 10 minutes.

Chow down.

Oh wait! Note: You can use any bread you want. Just rip or cut it into bite sized pieces and allow to dry out in the oven till crouton-ey. If you use a non-herbed bread, the incorporation of say 2 t of herbs such as chives or parsley or rosemary or whatever you like, is a good idea…

Savory Potato Bread Pudding

The really nice thing about these is that once cooled, they pop so nicely out of the ramekins and you have this portable breakfast muffin of sorts. I would ASSUME you could make these the night before and then refrigerate and take them to work for breakfast on the run. I have not tried this as – ha ha – get this – I make ONE at a time and presently work in my skivvies. But when I DO start needing breakfast to go, which is hopefully nearer then I think, I will give the ole’ make in advance trick a try.

Be careful tho, one peek of these by a co-worker and I bet you are expected to bring enough for the whole class…

And for those of you who want to bake every bread known to man and keep King Arthur flour in business, pick up a copy of The Bread Bakers Apprentice by Peter Reinhart and bake along with us as part of the Bread Bakers Apprentice Challenge.

Cooked up by Heather

12 Comments

  1. 12
    April 19

    This looks like so much fun to make! Love the idea of the potato rosemary croutons!

  2. 11
    March 16

    Wow. I so want to be successful with bread making but haven’t had much luck yet. This is inspiring :-)

  3. 10
    March 12

    Awesome! Almost like an upside down quiche, plus the use of this bread means it must have been amazing.

  4. 9
    February 20

    I am so glad that you didn’t skip this bread, it was one of my favorites. The bread pudding looks so deliciousl

  5. 8
    February 18

    Oh my goodness I just swooned. That bread pudding looked awesome. I love savory bread pudding.

    I tend to bake all summer in the heat too. It’s impractical, but I have more time for baking in the summer, so that’s when I do it.

    I’m wondering how similar that potato bread recipe is to Julia Child’s. I made that once. The dough gets thinner and runnier as you beat it. Very weird, but it made a good bread.

  6. 7
    February 17

    I so love a savory bread pudding… try baking BBQ sauce into it… top with some provolone

  7. 6
    February 17

    Love the bread pudding & the whole thing of how you met. Food really does bring people together. Heck Matt proposed to me during Iron Chef Battle Bacon.

  8. 5
    February 17

    A savory bread pudding…Great job!

  9. 4
    Judy
    February 17

    Ok Heather, Here I am, your faithful reader, telling you that you have really impressed me…yet again. Now I can’t wait to make the potato rosemary bread just so I can make the pudding I love bread pudding, but have never had it savory, just sweet. Ok..I have got to go finish making marmalade so I can make that bread!!
    I want to hear more about how you two met, too!

  10. 3
    February 17

    Great bread, and I love the little bread pudding.
    I had lagged a bit for a while but am full steam ahead now that I have about a dozen to go. My breads might get lost in my posts though – I tend to pair with with soup posts, etc.

  11. 2
    February 17

    Your photos are fantastic, everything looks so tasty!

  12. 1
    February 17

    Nice! I never think of savory bread pudding. Ever. But now that you mention it, it looks damn good!