50 g butter 1 medium onion, diced 3 stalks celery, diced 1 loaf sourdough (2-3 day-old is best) 5 whole eggs 500 ml whipping cream 500 ml milk 120 g fresh cranberries 5 sprigs of thyme, picked 5 sprigs of oregano, picked 5 sprigs of flat-leaf parsley, chopped 10 g salt 5 g pepper
Remove the crusts from bread and slice into roughly three-centimetre squares.
Whisk milk, cream, eggs, salt and pepper together until thoroughly combined. Pour the mixture over bread cubes and let sit for 15 minutes.
In a saute pan, melt butter and saute onions and celery until translucent.
Add the fresh herbs and remove from the heat to cool.
Once the onion mixture is cooled, combine with the eggs and bread mixture. Add cranberries.
Pour mixture into an eight-by-eight pan that is well-greased.
Bake in a 350 degree oven for 35-40 minutes. The pudding will puff slightly and rise when it is done. —Brad Wammes, Kitchen Door Catering
Kitchen Door Catering
2 Bluewater Road