Italian Bread Pudding with Taleggio & Parmigiano Reggiano
This savory twist on classic bread pudding features luscious, buttery, imported cow’s milk Taleggio cheese melted among cubes of crusty bread, sauteed pancetta, and vegetables. Grated and shaved imported Parmigiano Reggiano cheese adds a major flavor boost to this brunch or side dish.
Ingredients
- 1 cup milk
- 1 cup heavy cream
- 5 eggs beaten
- ½ cup grated Parmigiano Reggiano cheese additional (shaved) for garnish
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 TB chopped fresh rosemary extra for garnish
- 1 TB chopped fresh thyme
- 8 oz cubed imported Taleggio cheese
- 8 cups cubed Italian bread
- 1 TB olive oil
- 8 oz cubed pancetta
- 1 large onion chopped
- 1 red pepper chopped
- 8 oz sliced cremini mushrooms
- 1 TB minced garlic
Instructions
- In a large bowl whisk together milk, cream, eggs, salt, pepper, grated Parmigiano Reggiano, rosemary and thyme. Fold in imported Taleggio cheese and bread cubes and let rest.
- In a large saute pan, heat olive oil over medium heat, add pancetta and cook until well browned, add onion, pepper, and mushrooms and cook for 5-10 minutes or until vegetables are lightly browned. Add garlic and cook for 1-2 minutes. Remove from the heat and add to the bread mixture.
- Grease a small-medium sized gratin with cooking spray or oil and pour mixture into pan. You can bake now or let it rest in the refrigerator for up to one day.
- Preheat the oven to 325 degrees and line a baking sheet with foil. Place prepared, filled pan on the baking sheet and bake for 55 minutes or until well browned. Top with additional shaved Parmigiano Reggiano cheese and chopped rosemary and serve warm.
