Other

Bread Pudding and Creamed Greens

Photo by Denny Culbert

Food Culture of the South

Photo by: James Smith

recipe heading-plus-icon

yields

Serves 8

    For the creamed greens:
  • 2 tablespoons olive oil

  • 1 cup diced onion

  • 1 cup shaved garlic*

  • Salt and black pepper to taste
  • 6 cups julienned collard greens
  • 2 cups heavy cream
  • 1 cup coconut milk

  • teaspoons cayenne
  • teaspoons paprika
  • teaspoons hot sauce
  • *Use a mandolin (carefully) to make quick work of shaving garlic.
  • For the bread pudding:
  • 6 eggs, whisked

  • 2 cups heavy cream

  • 2 cups milk

  • 2 cups coconut milk

  • 1 cup pureed creamed greens
  • 12 biscuits
  • diced
  • ¼ cup salt

  • Creamed greens for serving
steps

 

  1. Make the creamed greens: In a pan over medium heat, warm oil and sweat onions and garlic. Season with salt
 and pepper. Add greens and sweat, adding 
a little water if necessary, until lightly wilted. Add cream and coconut milk and reduce until mixture is thickened and sticks to greens. Add cayenne, paprika, and hot sauce and cook 5 minutes more. Puree enough of the mixture to create 1 cup of liquid. Set remainder aside.
  2. Make the bread pudding: Line a baking pan with parchment paper. In a mixing bowl, whisk together eggs, heavy cream, milk, coconut milk, and pureed greens. Add diced biscuits and mix until biscuits are evenly coated in mixture, then transfer to baking pan. Cover with another piece of parchment paper and top with a heavy skillet. Set aside for 4 to 6 hours.
  3. Preheat oven to 325 degrees. Remove weight from bread pudding, cover with foil, and bake for 40 minutes. Uncover and bake for an additional 20 minutes. Top with parchment paper and skillet again and set aside to press for 2 to 3 more hours. Serve topped with creamed greens.

From Nina Compton’s Caribbean Christmas.

  • Recipe from Nina Compton, Bywater American Bistro, New Orleans

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