Snap Pea, Smoked Ham, and Spring Onion Bread Pudding | CUESA

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Snap Pea, Smoked Ham, and Spring Onion Bread Pudding

Source:

Lauren Kiino, Il Cane Rosso

This recipe was demonstrated for CUESA’s Market to Table program on April 27, 2013.
   
Serves 8
   
INGREDIENTS

4 cups heavy cream
4 cups whole milk
16 large eggs
1 tablespoon mustard
Salt and pepper to taste
6 spring onions, cleaned and julienned
4 tablespoons butter
2 cups snap peas, trimmed and cut into 1-inch pieces
1 cup diced smoked ham, sauteed
1 cup grated parmesan cheese
1 tablespoon minced fresh thyme leaves
½ cup fromage blanc
8 cups pain de mie bread, cut into 1-inch pieces

PREPARATION

1.   To make the custard, mix the cream, milk, eggs, mustard, salt, and pepper with a hand-held blender.
   
2.    Sauté the onions in the butter. Mix the onions with the remaining ingredients in a baking dish; pour the custard over it. Submerge all ingredients into the custard. Cover and let it soak overnight in the refrigerator.

3.    Preheat the oven to 350˚F. Place the pudding dish in a water bath and cook, uncovered, until the custard is set. Let cool slightly, slice, and serve.

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »