Savory Bread Pudding with Fontina, Pancetta, and Sage

Ingredients:

• 2 tablespoons of fruity olive oil plus a little extra
• 1 cup of washed, diced leeks
    (substitute diced yellow onions or scallions including the white base)
• 1 clove of garlic, minced
• 2 tablespoons of fresh sage, roughly chopped or torn
• 4 ounces of thickly sliced pancetta or applewood smoked bacon cut in 1/2 pieces
• 1-1/2 lbs of artisan bread with crusts removed and sliced about 1/2" thick
• 4 large eggs beaten
• 1/2 cup of dry white wine, Pinot Grigio or Sauvignon Blanc
• 1/2 cup of chicken stock preferably homemade or organic
• 2 cups of heavy cream
• 1/2 teaspoon of fine sea salt (more to taste)
• 1/4 teaspoon of freshly ground black pepper
• 1 cup of grated cheese Fontina, Extra Sharp Cheddar, Monterey Jack or Gruyere
• 1/2 cup of grated Grana Padano, Dry Jack or Parmesana Reggiano,
    Asiago, Manchego or Pecorino Romano

Directions:

Preheat oven 375°F. Baking time about 1 to 1-1/2 hours.

In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add leeks or onions. Turn heat down to low and cook until tender. Season with a couple of pinches of sea salt. Add the garlic and sage. Cook for 30 seconds. Turn off heat. Set leeks aside in a small container. In the same skillet, cook the bacon or pancetta until golden and almost crisp. Drain fat and add the bacon to the leeks. Set aside.

Brush the 8" x 8" x 2" pan lightly with olive oil. Set aside. Beat eggs with a whisk in a medium-mixing bowl. Add wine, cream, stock, sea salt and black pepper. Whisk until well blended. Set aside.

Place one layer of bread in the oiled 8" x 8" x 2" pan, covering the bottom. Lay 1/2 of the leek & bacon mixture and 1/2 of the grated cheddar cheese on top. Repeat layering technique. Pour custard base over the bread. Cover loosely with foil. Set smaller pan with the casserole in the 9-1/2" x 13" x 2" pan. Pour warm water 1/2 way up the smaller pan.

Bake in 375°F preheated oven on the center rack. Bake for 1 hour. Remove foil and top with the grated Grana Padano or other cheese. Bake uncovered for 15-30 minutes until golden, puffed and set. You may turn down heat if the top is browning too much. Remove from oven. Let rest 5-10 minutes. Serve warm.

Yield 6-8 servings.

Special equipment: 1 8" x 8" x 2" pan and 9-1/2" x 13" x 2" pan for a water bath.

Options and Variations:

Serve as a side dish with roasted or grilled meats for dinner. You may also bake the puddings in individual ramekins for an elegant presentation. Vegetarians may substitute 1 cup of sautéed wild mushrooms and/or 1 cup of sautéed sweet corn for the bacon. Substitute vegetable stock for the chicken stock. Try different herbs like thyme, chives, basil, or rosemary. A combination of herbs is nice, too. Try different meats like ham or cooked sausage like Chorizo and Linguisa.

Recipe credit: Chef Carolyn Kumpe of the EBRS Culinary Center, Sacramento, CA