2012 Rosé – Savory Lemon Chèvre Bread Pudding

2012 Rosé  Our 2012 Rosé is a dry rosé made from Tempranillo and Zinfandel. It is a smooth, bright wine with aromas of strawberry and ripe honeydew melon with a fresh, round 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.

Variations:

To pair with the Rosé:  Mix together 8 ounces fresh chèvre with the zest and juice of one lemon. After the egg mixture gets poured over the cubes of bread, scoop the chèvre in teaspoon size scoops and dot the top of the bread pudding.