Savory Gorgonzola Bread Pudding

Savory Gorgonzola Bread Pudding

Chef John

"Maybe it's because meat is so expensive, but I find cooks get very conservative when it comes to choosing accompaniments for a steak dinner. No one ever got in trouble serving a baked potato, but sometimes you have to take a chance."
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Ingredients

55 m servings 247 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Generously grease 4 ramekins with 1 tablespoon butter. Set aside.
  3. Place bread cubes in a single layer on a baking sheet and bake in the preheated oven until dry, about 20 minutes.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Melt 1 tablespoon butter in a skillet over medium heat. Stir in onion and salt; cook, stirring, until onions are light golden brown, 5 to 7 minutes.
  6. Stir chicken stock, cream, thyme, and black pepper into skillet; bring mixture to a boil and remove from heat.
  7. Stir bread cubes and chicken stock mixture in a large bowl until well combined. Stir in 1 ounce crumbled gorgonzola cheese. Divide mixture evenly between 4 prepared ramekins. Top each with a small crumble of gorgonzola.
  8. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 7
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I did this as an accompaniment to Chef John's Steak Sandwich and WOW! We loved both. Did not change a thing. This will be a frequent side dish with beef in our household. Thanks so much for shar...

Great side dish for grilled/broiled/baked beef meals. Made it like stuffing in a 9x13 in the oven. Used Blue Cheese since that's what I had and added a few baby bella's. Just make sure you add e...

We thought this was delicious! I actually had some leftover 'garlic and herb' breadsticks to use up, so I used them in place of the Italian bread (which worked out great), and omitted the thyme ...

I have made this a couple of times and it's amazing. One ounce of cheese is not enough if you like it. Made this with 60 second brussel sprouts and a nice steak. Yummmmmmm!

This was wonderful. Such easy prep-work for such a rich and delicious sidedish. As a huge blue cheese fan, I'd have this any night of the week, not just with steak, and I think it would make a...

Yummy! Made this first thing on a cool winter morning! Delicious with bacon!

The only thing I did different was used multi-grain bread instead of Italian. It tastes great and is easy to make, but as another reviewer said, it is more like a stuffing than a bread pudding.

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