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Blue Cheese Bread Recipe
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Ingredients: » 6 C. rye bread cubes* » 1 head Boston lettuce » 1 C. (4 oz.) crumbled blue cheese » 1/3 C. almond slices, toasted » 1/2 small red onion, thinly sliced » 16 cherry tomatoes, halved » 3/4 C. ready made Balsamic vinaigrette dressing Preheat oven to 325°F. Cut bread into 1/2-inch cubes. Place on baking sheet and bake for 15 minutes. Remove from oven and let cool for 15 minutes. Wash 6 big lettuce leaves and pat dry. Set aside. In medium bowl, combine 3/4-cup blue cheese, almond slices, red onion, tomatoes and vinaigrette dressing. Toss until well combined. Place a lettuce leaf on each serving plate, spoon the bread salad on top of the leaf and sprinkle with remaining blue cheese. Repeat the procedure with remaining lettuce leaves. Serves 6. *Note: 6 cups rye bread cubes equal about 3/4-pound bread. Blue Cheese Bread Pudding Ingredients » 4 tablespoons butter, softened » 1 onion, chopped » 3 cloves garlic, minced » 20 ounces cubed French bread » 1 pound blue cheese, crumbled » 5 eggs, lightly beaten » 5 egg yolks » 3 cups heavy cream » 1 tablespoon salt » 1 tablespoon ground black pepper Preparation: 1. Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown. 2. Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese. 3. In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes. 4. Preheat oven to 375 degrees F (190 degrees C). 5. Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving. |
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