Savory bread pudding from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 243) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dijon and Cognac beef stew; Short ribs with coffee and chiles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on January 16, 2011

    p. 242 - Technique is a HUGE pain it seems, lots of prep work, veggies cooked separately, leeks to be sliced as thin as filaments, baking process is 2 parts, bake, invert broil! Hesser swears it's worth it. Wait and see if someone raves about this on COTM thread!

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