Wooldridge Creek Vineyard & Winery 2010 Merlot – Savory Parmesan, Orange Zest and Black Pepper Bread Pudding

2010 Merlot – Savory Parmesan, Orange Zest and Black Pepper Bread Pudding

2010 Merlot  Our 2010 Merlot has aromas of cedar and dark French plum with notes of blackberries. This is a spicy, rich wine with smooth tannins and a long, bright finish.

Savory Bread Pudding

serves 8

5 cups of cubed bread (with crust)
10 large eggs
1 quart whole milk
1 Tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt
2 cups shredded Parmesan
½ c chopped parsley

Butter a 9 x 13-inch baking dish. Put the bread cubes in the dish. In a large bowl, whisk together the eggs, milk, mustard, Worcestershire and salt. Pour the egg mixture over the bread cubes. Sprinkle the Parmesan and parsley over the egg mixture and fold them in gently. Make sure the bread cubes are as submerged in the liquid as possible. Cover and chill for at least 4 hours and up to 24 hours.

Heat the oven to 350 degrees.

Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the mixture doesn’t shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.

Variation:

To pair with the Merlot: Add ½ cup grated orange zest to the bread cubes. Once the egg mixture has been added, very liberally grind black pepper all over the surface of the bread pudding.