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Food & Drink

Ame Restaurant’s Savory Bread Pudding Recipe

Cook an applause-worthy dish

You (veggie) wrap like a star, but this year you’ve resolved to step up your cooking game.

Put your kitchen skills to the test with a new dish from the pages of San Francisco Chef’s Table.

The book contains a slew of ideas from beloved Bay Area’s dining destinations: chapeau vert from AQ; glazed pork ribs from State Bird Provision; and our favorite, below, from Ame Restaurant.

Sweet Corn and Goat Cheese Bread Pudding
Serves four

Ingredients
1 c. ½-inch-cubed baguette chunks
2 tbsp. butter
1 tbsp. roughly chopped bacon
2 tbsp. chopped leeks
1 tbsp. chopped celery
¼ tsp. minced fresh sage
¼ c. chicken stock
Salt and pepper
1 egg
¾ c. milk
2 tbsp. sour cream
2 tbsp. grated Parmesan, divided
3 tbsp. fresh goat cheese, divided
2 tbsp. sweet corn kernels

1. Preheat oven to 350˚.

2. Place baguette cubes on a cookie sheet and bake until golden brown, 5-10 minutes. Set aside.

3. Increase oven temperature to 400˚.

4. In a medium-size saute pan, melt the butter over medium heat and add the bacon. Saute for 1 minute, until the bacon renders half its fat.

5. Add the leeks, celery, and sage, then saute and stir until the vegetables are soft. Add the croutons and saute, stirring together for a minute.

6. Add the chicken stock and stir, simmering until the croutons soak up the stock. Season lightly with salt and pepper. Set aside to cool.

7. In a mixing bowl, whisk together the egg, milk, sour cream, 1 tbsp. of the Parmesan, and 2 tbsp. of the goat cheese. Add the crouton-vegetable mixture to the egg mixture. Add the corn and combine everything. Season with more salt and pepper if needed. Let sit for about 30 minutes, so croutons soak up the egg mixture.

8. In the meantime, heat a kettle of water. Reserve.

9. Divide the mixture among four 6-ounce ramekins. Dot the ramekins with the remaining goat cheese, and sprinkle them with the remaining Parmesan.

10. Place ramekins in a small, shallow roasting or baking pan. Pour hot water into the baking pan until it comes halfway up the sides of the ramekins, taking care not to splash any into the bread puddings.

11. Bake for about 30 minutes, until set. Serve hot.

San Francisco Chef’s Table is available at amazon.com, $20.

Photo: Craig Lee / Courtesy of San Francisco Chef’s Table