anyway, i was recently contacted by the nice people over at Sincerely, Brigitte™, who asked if i would create some recipes using their yummy cheeses. so this post is the first of what will be a series of posts over the next few months using Sincerely, Brigitte™ cheese. this first recipe is inspired one of their newest flavors – tarragon ginger.
i wasn’t totally sure what to expect from this cheese, since i’m not super familiar with tarragon, and didn’t know how well it would pair with ginger. but about halfway into my very first bite, i was totally convinced that this is an excellent combination. the tarragon flavor is strong, licorice-y, and herbal, and the ginger just sort of adds a subtle touch of zestiness in the background. the second i tasted it, i knew that i wanted to pair it with some earthy, comforting flavors. i’ve been wanting to make a savory bread pudding for a while now, and i knew that this was the perfect opportunity.
i’ve never actually made a savory bread pudding before, but i’m a big fan of sweet bread puddings, and making a savory version just seemed like a really good idea. i used a good, crusty loaf of sourdough bread, which i knew would add a really nice punch of flavor and would keep its shape and texture really well even after being soaked in the custard. i also added a whole lot of sauteed wild mushrooms to enhance the earthiness of the cheese, and threw in a bunch of fresh tarragon and ginger to really bring out the cheese’s flavors.
the final product was nothing short of amazing. the sourdough bread works perfectly here–the distinctive sourdough tang stands up to all of the strong flavors going on, and the bread’s super crunchy crust adds the perfect amount of texture. the bread soaks up all of the custard beautifully to create a rich, creamy interior, and the mushrooms, along with the fresh tarragon and ginger, create the perfect balance of earthy depth and herbal brightness. and then the tarragon ginger cheese over the top brings everything together into one home run of a side dish. it is gooey in some spots, and browned and crispy in others, and makes the entire bread pudding into a perfectly decadent and comforting dish.
- 2 tablespoons olive oil
- 2 shallots, sliced
- 1 teaspoon freshly grated ginger
- 1 pound wild mushrooms (i used a mixture of shiitake, cremini, maitake, and oyster), sliced
- 2 tablespoons chopped fresh tarragon
- 1 loaf sourdough bread (day-old bread works best)
- 4 large eggs
- 1½ cups half and half
- 1½ cups whole milk
- salt and pepper
- 1 cup grated Sincerely, Brigitte™ tarragon ginger cheese
- heat the olive oil in a large skillet over medium heat. add the shallots and ginger, and cook, stirring, until the shallots are translucent (about 3 minutes). add the mushrooms and tarragon, followed by a pinch of salt and pepper. cook, stirring occasionally, until the mushrooms are completely soft (about 10 minutes).
- spray a pie dish or a casserole dish with nonstick cooking spray.
- cut the bread into cubes and in a large bowl, mix together the bread cubes and mushroom mixture. pour the mixture into the prepared pie dish.
- in a medium bowl, lightly beat the eggs. add the half and half and whole milk and whisk to combine. add a pinch of salt and pepper and whisk to incorporate everything.
- pour the custard over the bread mixture in the pie dish. cover the whole thing with plastic wrap and put it in the fridge for at least an hour.
- when the bread pudding is almost done chilling, preheat the oven to 325 degrees F.
- take the pudding out of the fridge, remove the plastic wrap, and cover the top of it with the grated cheese. bake it all in the oven for an hour, until the custard is puffed and golden, and the cheese is brown and bubbly.
- serve immediately.
disclaimer: this post was sponsored by Sincerely, Brigitte™. all opinions are 100% my own.