Here’s a bright idea for Thanksgiving dinner: single serve stuffing to go with the turkey.
Chef Shaun Heaslet of Harmons shares this recipe for an upscale Thanksgiving side dish.
Savory Pancetta, Spinach and Brie Bread Pudding
3-1/4″ slices pancetta, diced
1/2 sml. Onion, diced
2 cloves garlic, minced
4 c. Fresh spinach
3/4 c. Milk
3/4 c. Heavy cream
Sprinkle of nutmeg
Salt and pepper
1 c. Brie cheese, diced
5 c. Dried French bread cubes
Preheat oven to 350 degrees.
Heat sauté pan over med-med high heat and add pancetta, cook until fat is rendered and just beginning to brown, add onion and garlic and continue cooking about 10 min. Add spinach, one handful at a time until wilted. Take off heat and set aside.
Whisk eggs, milk, cream and nutmeg (custard) in a bowl, set aside.
In a bowl large enough to hold all ingredients, combine bread, Brie and pancetta mixture, tossing to distribute evenly. Add custard and stir, let sit a few minutes and gently stir until custard has absorbed into the bread.
Spray a muffin tin with cooking spray and using a 1 cup measure fill muffin cups with bread pudding, being careful to not to over crowd, salt and pepper the tops. Bake for 20-25 minutes until golden brown and bubbling. Set on rack until cool enough to handle and remove bread puddings to plate.