Home > Everyday Gourmet > Archives > 2009 > September > 08 > Entry
Making the Most of Artisan Bread
Artisan breads are quite the rage now. The master recipe is wonderful when hot from the oven with its crusty outside and “custard-like” interior that melts in your mouth - especially when the slice is slathered with real butter. On the unlikely occasion that there is some left over (Rachel at Gourmet Gallery makes it every Thursday and Friday and sometimes we get to enjoy a left-over loaf.) there are other delicious creations to be had! From bread pudding to breakfast casseroles, to stuffed tomatoes, and artisan bread-corn bread dressing, we are making the most of our artisan bread.
Here is one of our favorites so far. We will post at least two more recipes made with artisan bread. If you have tried something and liked the results, please share the recipe! If you have tried something and hated it, please tell us so that we don’t make the same mistake!
Russ’ Rustic Bread Pudding
My mouth waters at the thought of this wonderful stuff. Greg from The Beauty Shop brought some down to Gourmet Gallery a couple of days after he purchased a loaf from us. This is bread pudding at its finest. Thanks for sharing, Greg!
2/3 cup raisins
1 loaf Gourmet Gallery Original Artisan Bread cut into 1” cubes
1 stick butter
6 eggs
6 cups milk
2 cups sugar
1/2 tsp salt
2 tsp nutmeg
2 tsp cinnamon
2 tsp vanilla
In a large bowl combine raisins and bread. Pour melted butter over and stir to incorporate. In separate mixing bowl whisk together all remaining ingredients. Pour liquid over bread mixture and fold together 2 minutes to allow bread to absorb egg mixture. Place in a 9” X 13” baking dish. Bake 60 minutes until light golden. Serve with Lemon Rum Sauce.
Lemon Rum Sauce
Melt 1 stick butter on low heat. Add 2 Tbs dark rum and bring to a low boil. Combine juice of 1 large lemon with 1 Tbs cornstarch. Mix well and add to hot ingredients. Whisk over medium heat 1 minute. Server over warm Rustic Bread Pudding.
Happy Cooking and Eating! Karyn
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