Choucroute Bread Pudding

Ingredients

  • 0.75 teaspoon(s) caraway seeds
  • 6 cup(s) water
  • 1 bay leaf
  • 3 cup(s) Rich Turkey Stock or low-sodium chicken broth
  • 1 meaty ham hock
  • 2 1/2-pound loaf sourdough bread or 2 baguettes
  • 1.5 cup(s) drained sauerkraut
  • + 9 more ingredients
    • 3 thyme sprigs plus 1 tablespoon chopped thyme
    • 0.5 pound(s) meaty slab bacon
    • 2 clove(s) garlic
    • 4 tablespoon(s) unsalted butter
    • 4 large eggs
    • Salt and freshly ground pepper
    • 1 cup(s) dry white wine
    • 1 large onion
    • 0.5 pound(s) andouille sausages

1. Preheat the oven to 300°. Spread the bread on a large rimmed baking sheet and bake for 10 minutes, or until slightly crisp. Let cool; transfer to a large bowl. 2. In a large saucepan, combine the ham hock, thyme sprigs, garlic, bay leaf and water and bring to a boil. Cover and simmer over mode...

View full recipe at Food & Wine

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