-
-
My review
Savory Gorgonzola Bread Pudding
Chef John
"Maybe it's because meat is so expensive, but I find cooks get very conservative when it comes to choosing accompaniments for a steak dinner. No one ever got in trouble serving a baked potato, but sometimes you have to take a chance."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 247 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 200 degrees F (95 degrees C).
- Generously grease 4 ramekins with 1 tablespoon butter. Set aside.
- Place bread cubes in a single layer on a baking sheet and bake in the preheated oven until dry, about 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Melt 1 tablespoon butter in a skillet over medium heat. Stir in onion and salt; cook, stirring, until onions are light golden brown, 5 to 7 minutes.
- Stir chicken stock, cream, thyme, and black pepper into skillet; bring mixture to a boil and remove from heat.
- Stir bread cubes and chicken stock mixture in a large bowl until well combined. Stir in 1 ounce crumbled gorgonzola cheese. Divide mixture evenly between 4 prepared ramekins. Top each with a small crumble of gorgonzola.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 247 calories; 15.4 g fat; 21 g carbohydrates; 6.1 g protein; 47 mg cholesterol; 589 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7Most helpful
Most positive
Least positive
Newest
8/22/2012
I did this as an accompaniment to Chef John's Steak Sandwich and WOW! We loved both. Did not change a thing. This will be a frequent side dish with beef in our household. Thanks so much for shar...
1/10/2013
We thought this was delicious! I actually had some leftover 'garlic and herb' breadsticks to use up, so I used them in place of the Italian bread (which worked out great), and omitted the thyme ...
1/1/2014
Great side dish for grilled/broiled/baked beef meals. Made it like stuffing in a 9x13 in the oven. Used Blue Cheese since that's what I had and added a few baby bella's. Just make sure you add e...
9/14/2013
I have made this a couple of times and it's amazing. One ounce of cheese is not enough if you like it. Made this with 60 second brussel sprouts and a nice steak. Yummmmmmm!
4/11/2013
This was wonderful. Such easy prep-work for such a rich and delicious sidedish. As a huge blue cheese fan, I'd have this any night of the week, not just with steak, and I think it would make a...
1/3/2015
Yummy! Made this first thing on a cool winter morning! Delicious with bacon!
6/16/2013
The only thing I did different was used multi-grain bread instead of Italian. It tastes great and is easy to make, but as another reviewer said, it is more like a stuffing than a bread pudding.