Spinach And Tasso Bread Pudding With Gruyere Cheese Food

SPINACH AND TASSO BREAD PUDDING WITH GRUYERE CHEESE

Steps:

• Slice the bread into 1/2" slices and let dry out overnight.
• You may also dry them in a 200-225°F oven for about 30-40 minutes until they're completely dried; make sure you don't brown them.
• Heat 2 tablespoons olive oil in a large heavy skillet (don't use non-stick).
• Add the diced tasso.
• Brown the tasso for 5 minutes until some of the fat has been rendered out and you've got some nice brown bits stuck to the bottom of the pan.
• Remove from pan, drain on papertowels and set aside.
• Add the wine to the pan, making sure to scrape up all the browned bits.
• Reduce the wine by half.
• Pour out into a large bowl and set aside.
• In the same skillet, melt 2 tablespoons butter with the rest of the olive oil.
• Add the onions and garlic.
• Sauté for about 3 minutes, until onions are translucent.
• Add the spinach water and let it reduce.
• Add the chopped spinach.
• Continue to cook for 3 minutes, making sure that there's hardly any moisture left.
• Transfer to a bowl and set aside.
• Whisk the eggs in a large bowl.
• Add the half-and-half.
• Add the molasses, Worcestershire, hot sauce, the reduced wine, about 2 teaspoons of salt, plenty of fresh ground black pepper and Creole seasoning to taste.
• Butter the bottom and sides of a 9x13 baking dish.
• Make one layer of dried bread slices on the bottom.
• Use little broken-off pieces if you need to fill any little spaces.
• Cover the bread evenly with the spinach mixture.
• Sprinkle evenly with 1/3 of the grated cheese.
• Spread the diced tasso evenly over the cheese.
• Season with more Creole seasoning and pepper.
• Sprinkle with more cheese.
• Add a second layer of bread,filling the holes with broken pieces as needed.
• Give the custard a final mix with the whisk and pour evenly over the entire surface of the bread, making sure you wet everything.
• Season the top with more black pepper and Creole seasoning, the remaining cheese and a sprinkling of salt.
• Wrap the pudding in plastic wrap.
• Weigh the top down with a couple of boxes of brown sugar, a bag or rice or whatever you have available.
• This helps compress the layers of the pudding so that the custard will soak all the way through allowing it to cook more evenly.
• Refrigerate for at least 2 hours or overnight.
• When ready to cook,take the pudding out of the fridge and let it come to room temperature for about 30 minutes.
• Bake in a preheated oven at 325-350°F for about one hour, until the edges and center are puffy.
• Let the pudding cool for about 5 minutes.
• Slice and serve.

ARUGULA, BACON, AND GRUYèRE BREAD PUDDING

Steps:

• Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
• Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
• Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.
• Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.
• Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.

SPINACH AND JACK CHEESE BREAD PUDDING

Steps:

• Preheat oven to 375º F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended with rubber spatula. Stir in spinach, cheese, and bread.
• Pour mixture into 13" by 9" baking dish. Bake bread pudding until browned and puffed and knife inserted in center comes out clean, 20-25 minute.
• Remove breading pudding from oven, let stand 5 minute.

SPINACH AND TASSO BREAD PUDDING

Steps:

• Slice the bread into 1/2" slices and let dry out overnight.
• You may also dry them in a 200-225°F oven for about 30-40 minutes until they are completely dried; make sure you don't brown them.
• Heat 2 tablespoons of the olive oil in a large heavy skillet (don't use non-stick), then add the diced tasso.
• Brown the tasso for about 5 minutes until some of the fat has been rendered out and you've got some nice brown bits stuck to the bottom of the pan.
• Put the tasso on a plate lined with a few paper towels and set aside.
• Add the wine to the pan, making sure to scrape up all the browned bits with a spatula, and reduce the wine by half.
• Pour out into a large bowl or 2-3 quart measuring cup and set aside.
• Melt 2 tablespoons of the butter with the rest of the olive oil in the same skillet, then add the onions and garlic.
• Sauté the onions and garlic for about 3 minutes, until they're translucent and smelling really fragrant.
• Add the spinach water and let it reduce almost entirely, then add the chopped spinach and thoroughly combine with the onions and garlic.
• Continue to cook for 3 minutes or so, making sure that there's hardly any moisture left. Transfer to a bowl and set aside.
• Whisk the eggs together in a large bowl until thoroughly combined, then add the half-and-half.
• Add the molasses, Worcestershire, hot sauce, the reduced wine, about 2 teaspoons of salt, plenty of fresh ground black pepper and Tony's to taste.
• Butter the bottom and sides of the baking dish with the remaining tablespoon of butter (use more if you need it), then make one layer of dried bread slices on the bottom. Use little broken-off pieces if you need to fill any little spaces.
• Sprinkle about 1/3 of the cheese over the bread, then cover the bread layer evenly with the sautéed spinach mixture, then sprinkle evenly with another 1/3 of the grated cheese, then spread the diced tasso evenly over that and finish off with the rest of the cheese.
• Season with more Creole seasoning and pepper, then place a second layer of bread over that middle layer, filling the holes with broken pieces as needed.
• Give the custard a final mix with the whisk and pour evenly over the entire surface of the bread, making sure you wet everything. Season the top with more black pepper and Creole seasoning and a sprinkling of salt.
• Wrap the pudding thoroughly in plastic wrap and weigh the top down.
• You can use a couple of boxes of brown sugar or something like that, but I found that a telephone book worked perfectly. This helps compress the layers of the pudding so that the custard will soak all the way through and so that it'll cook more evenly. Refrigerate for at least 3 hours or overnight.
• When you're ready to get going, take the pudding out of the fridge and let it come to room temperature for about a half an hour, then bake in a preheated oven at 325-350°F for about one hour, until the edges and center are puffed up. Let the pudding cool for about 5 minutes, then slice and serve.