For this savory bread pudding, we slow rendered our Indiana Iberico Pancetta Tesa with caramelized onions and local apples before blends with cream, eggs, and toasted Francese bread made by our friends around the corner at Amelia's Bakery.
Simple to heat and eat, this side dish is the perfect accompaniment to our center plate Applewood Smoked City Ham and limited release Huckleberry Honey Ham.
Each 2.0 lb pan serves 3-6. Store in freezer until ready to cook and serve following instructions below.
Ingredients: baguette (unbleached unbromated white flour, water, coconut oil, sugar, sea salt, yeast), eggs, heavy whipping cream, gruyere, parmesan cheese, apples, Indiana Iberico Pancetta (Pork Belly, Salt, Garlic, Spices (Black Pepper, Juniper Berries, Nutmeg), Brown Sugar, Red Wine, Bay Leaf, Celery Powder), yellow onion, salt, pepper, sage.
Heating instructions: Remove from freezer. Take the tin out of its plastic packaging and rest on an oven-proof pan. Cover the tin loosely with aluminum foil. Preheat oven to 350F then bake for about 20 minutes. Remove aluminum foil and bake an additional 10 minutes or until heated through and golden-brown delicious. Exact timing depends on your oven and more.