2 cups shaved shallots
3 tablespoons extra virgin olive oil
2 cups diced Benton’s country ham
3 cups small diced Granny Smith apple (peeled first)
1 tablespoon garlic
2 cups white wine
12 ounces very stale bread, cut in ½-inch cubes (brioche preferred, but any white bread will work)
¼ cup chopped fresh thyme
Salt and pepper to taste
1 tablespoon sorghum
1 tablespoon ground cinnamon
3 cups shredded Sweet Grass Dairy Georgia Gouda (or Gouda of choice)
2 tablespoons dry sherry
2 cups heavy cream
¼ pound butter, softened
- Preheat oven to 375 degrees.
- Sauté shallots in olive oil until translucent. Add ham, apple, and garlic.
- When garlic releases aroma, deglaze with white wine and add cubed bread. Stirring constantly, add thyme, salt, pepper, sorghum, cinnamon, shredded Gouda, and sherry.
- Whisk eggs and heavy cream together in a bowl. Transfer bread mixture to a separate large bowl and fold in softened butter. Add eggs and cream to bread mixture.
- Grease a 3-quart casserole baking dish with butter, olive oil, or pan spray. Fill dish with the bread mixture and bake until golden brown, about 30 minutes. Invert bread pudding onto a sheet pan, remove casserole dish, and turn oven temperature up to 400 degrees. Cook until golden and crispy on the outside, about 6−10 minutes.
- from Chef Cameron Cheney of B. Tillman in Savannah, Georgia