Earlier this year, when Anja traveled from Switzerland to Southern Cali, we spent a lovely day at the Ranch sharing some of our favorite recipes, cooking, baking and enjoying scrumptious meals together. The memory of those days warms my heart and lifts my spirit- not to mention make my mouth water remembering all the good food!
One recipe I was anxiously waiting to share and prepare for Anja was my Savory Brioche Pudding. I had made it multiple times for brunch and it was a crowd favorite. Without fail, most of my guests asked for a second serving or the recipe. Anja tried my recipe and loved it; therefore, I am enthusiastic to share it with you as well!
Brioche bread, herbs, Gruyere cheese, and cranberries are all baked to a fluffy, creamy custard perfection with eggs and milk; if that isn't tantalizing enough, pudding is top baked with crispy prosciutto! This easy to prepare pudding can be made the night before and baked in the oven the following day for brunch or even appetizers. I can't wait for you to try this recipe and let us know what you think.
1 loaf (approximately 1 lb) of brioche bread- 2 days old cut up into bite size cubes
1 large onion- finely chopped
1 cup of Gruyere cheese- shredded
3 tablespoon of finely chopped parsley
2 tablespoon of finely chopped chives
1/2 cup of dried cranberries
6 large eggs
3 cups of milk
10 slices of prosciutto
5 tablespoons of butter
salt and pepper
1 casserole dish
Over medium low heat, melt butter and saute onions until translucent and soft. Sprinkle with a dash of salt and pepper and make certain onion does not burn or brown (approximately 6-7 minutes). Add parsley and chives, stir in with onions for about a minute and turn the heat off.
Butter the sides and bottom of casserole dish. Place half of the bread cubes evenly spread on the bottom of the dish. Top with 1/2 of the onion mix, followed by 1/2 of the shredded cheese, and topped with all the cranberries (all ingredients evenly spread through out the dish). Repeat again with remaining bread, onion mix, and cheese.
In a large bowl, whisk well eggs, milk, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper. Gently pour milk mixture evenly over the bread into the casserole. Place prosciutto slices over the pudding mix to cover the entire top portion. Crack black pepper over the prosciutto slices to taste. Cover dish with aluminum foil and let it sit in the fridge overnight or for at least 4 hours.
Thirty minutes prior to baking, remove casserole out of the fridge and sit at room temperature.
Preheat oven to 370 degrees. Remove foil from the dish and bake casserole for 45 minutes until side brioche cubes are golden brown and the prosciutto slices are crispy.