The outstanding flavor of this salmon bread pudding makes it my absolute favorite savory bread pudding. It makes a fabulous brunch dish that may be served hot or at room temperature, but I like it for a light dinner or lunch. You may use your own baked salmon or smoked salmon in place of the canned salmon or add a dash (not too much!) of liquid smoke to the eggs when you whisk them. Plan ahead because the pudding will need to be refrigerated overnight before baking.
Salmon Bread Pudding Recipe
8 large eggs
1-1/2 cups whole milk
1 cup sour cream, plus extra for serving
1 teaspoon grated lemon zest
1/4 cup minced red onion or sweet onion
1/4 cup drained small capers
1/8 cup diced pimentos or roasted sweet red peppers
2 Tablespoons chopped fresh dill
8 croissants, cut into 1-inch cubes (about 8 cups)
14 ounces canned salmon, picked over for bones and skin discarded
1 cup shredded Gruyere (Swiss) cheese or Italian blend
Sprigs of fresh dill and lemon wedges for garnish
Butter a 9-by-13-inch casserole or baking dish, or spray with vegetable oil.
Whisk together eggs, milk, sour cream, and lemon zest. Stir in red onions, capers, pimento, and dill.
Spread the croissant cubes in the prepared pan. Add the salmon and cheese, then top with the egg mixture and gently toss to combine. Cover and refrigerate overnight or up to 24 hours.
Remove bread pudding from the refrigerater and let it sit at room temperature at least 30 minutes. Preheat oven to 350 F. Bake bread pudding for 40 to 45 minutes. Keep an eye on it. You will need to cover the pan with foil if the top begins to brown too quickly.
Remove salmon bread pudding from the oven and let rest for 10 minutes before slicing to serve. Garnish with fresh dill sprigs and lemon wedges.
Yield: 10 to 12 servings