Apple, Sage, Leek and Ricotta Bread Pudding
A great Meatless Dish and Eggless Side Dish, great for this roast chicken. The Apples added a nice touch. Servings 8-12.
1 Calabrese loaf
1 Cans of Evaporated Milk
1/2 Leek Stem (Washed & Chopped)
1/4 Cup of melted Butter
3 Cup of Hot Water
1 tsp. Salt
1 tsp. Black pepper
1 Large Apple (Wash, Peeled and Chopped)
2 Cups of Homemade Ricotta Cheese
1/2 Cup Parmesan Cheese
1 Tbsp. All purpose Seasoning
6-8 bulbs of Garlic (Crushed)
1 box of Chicken Stove top Stuffing Mix-Low Sodium (120g)
This Apple, Leek and Ricotta Bread Pudding is very moist and delicious. That 3 Cups of Hot water is key to keeping your Bread Pudding moist and delicious. Plus, you have no need to add eggs. I have seen recipes calling for as much as 8 eggs for Bread Pudding. Trust me, when I say you don’t need it. It’s not necessary and you don’t need the added cost or extra calories.
The top of the bread pudding will be nice and crisp and underneath, really moist and creamy. The creaminess and richness comes from the Evaporated Milk. Another element to this dish is that I used 1 packet of stove top bread stuffing mix to the recipe it really elevates the flavour of the Bread pudding and for just $0.99 you can’t go wrong.
Cut the bread into rough chunks, and leave in a Bowl. Put the milk, cream, fresh sage, leeks and onion and in a bowl. Whisk in your salt and black pepper and all purpose seasoning and your 1 Packet of Chicken Stuffing Mix. Add 3 Cups of boiling water and ¼ Cup of butter. Mix and stir until completely incorporated. Add your 2 Cups of Ricotta Cheese and ¼ Cup of Parmesan Cheese and then pour this over your chopped bread.
Heat the oven to 400 degree F. Bake for about 35 minutes then sprinkle your remaining ¼ Cup of Parmesan Cheese on top. Bake until golden-brown and crusty. Serve warm.
Alice Choo-Shee-Nam—Living In Durham Community Blog
Recipe Created Saturday September 17, 2016