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Paola Savory Bread Pudding
Description Paola Savory Bread Pudding


1 pound sour dough bread, cut into 1-inch cubes
2 tsp fresh thyme, chopped
2 tsp fresh sage, chopped
2 tsp fresh rosemary, chopped
½ cup fresh Italian parsley, chopped
1 teaspoon Sea salt
1 teaspoon freshly ground black pepper
1/2 cup unsalted butter
1 medium onion, chopped
1 pound assorted mushrooms, sliced
2 celery stalks, small dice
2 garlic cloves, minced
1 cup chopped turkey breast
1 cup fresh cranberry
¼ cup toasted walnuts, chopped
1 cup chicken stock
2 cups heavy cream
8 large eggs
¼ cup freshly grated Parmigiano cheese

Preheat the oven to 350°degrees. In a large bowl toss bread cubes with thyme, sage, rosemary, and parsley, then season with salt and pepper. Transfer seasoned bread cubes to a large baking sheet, layered with parchment paper. Bake in the oven for about 20 minutes, or until golden. Remove from the oven and cool for 10 minutes. In a sauté pan over medium heat, melt the butter cook the onion, celery, mushroom and garlic until soft. Add turkey. Raise the heat, season lightly with salt and pepper, and cook for 10 minutes. Remove from the heat and set aside. In a medium bowl, combine cranberries, walnuts, Parmesan, stock, cream and eggs, making sure eggs are well mixed. Add onion mixture to egg mixture and mix. Incorporate egg mixture with toasted bread thoroughly, until bread is soaked. Season with salt and pepper. Place in oven and cook for 35 minutes until golden brown.


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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

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