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Savory Bread Pudding Recipe

Savory Bread Pudding Recipe

Savory Bread Pudding Recipe

(sformato di pane casereccio)

Ingredients for 4 servings

  • rustic bread, cubed, crusts removed 3 cups (100 g)
  • extra-virgin olive oil 1 tbsp + 1 tsp (20 ml)
  • shallots, chopped 2 tbsp (20 g)
  • Caciocavallo cheese, diced 2 oz (60 g)
  • porcini mushrooms 3 1/2 oz (100 g)
  • minced parsley 1/4 cup (20 g)
  • whole milk 1/2 cup (125 ml)
  • egg 1
  • Parmigiano-Reggiano cheese 1/3 cup (30 g)
  • salt and pepper to taste

Garnish :

  • cherry tomatoes, sliced 7 oz (200 g) about 12
  • extra-virgin olive oil 1 tbsp (15 ml)
  • fresh parsley, minced 1 tsp (0.5 g)

Method :

  1. Heat the oil in a pan and cook the shallots until very tender. Add the mushrooms and the minced parsley. Lightly salt the vegetables and let them cook for a few minutes. Remove from the heat and add the bread and diced cheese. Grease individual ramekins and fill them with the mixture.
  2. Beat the egg with the milk and grated Parmigiano. Season it with salt and pepper and pour it over the bread mixture. Bake it at 325° F (160° C) for about 20 minutes.
  3. Rinse the tomatoes and slice them. Sauté the tomatoes in the oil and season with salt to taste. Top the bread pudding with tomatoes and minced parsley.


In the realm of gastronomy, some of the greatest products are often given curious names of mysterious origin. Such is the case for caciocavallo – a semi-hard cheese shaped like a pear or flask, perhaps one of the oldest “stretchy” cheeses – which has been produced since at least the Middle Ages. According to some, the name comes from the tradition of tying two cheeses together and hanging them over a pole or beam to let them age, resulting in the expression cacio-a-cavallo, meaning “cheese on horseback.” Others believe it comes from the herders’ habit of tying pairs of cheeses to the horse’s saddles when they came down from the mountain pastures. But the most likely explanation is perhaps the least bizarre: The name is from a stamp or seal depicting a horse which was placed on the cheese under the Kingdom of Naples. Whatever the story may be, this cheese has proven to be an Italian favorite for centuries.