Dill Bread Pudding

You would only use the quantities below for a large dinner party. Reducing the amount of bread will make a smaller pudding. Use your judgment about reducing the other ingredients. You want the mixture wet, but not dripping. The more egg whites you use, the more souffle-like the pudding will be.



6 cups French bread, cut in 1/2 inch cubes
6 cups egg bread, cut in 1/2 inch cubes
Put bread cubes in a large bowl.
1 cup buttermilk
2 large eggs
In a smaller bowl, whisk together buttermilk and eggs. In three portions, drizzle buttermilk mixture over bread cubes. Using hands, fold bread cubes over and over, between additions, until bread is coated and moist. Set aside.
1 1/2 cups ricotta (or cottage) cheese
2/3 cup grated Parmesan or Romano cheese
4 Tbsp minced green onions
2 Tbsp fresh savory, finely chopped
1 Tbsp fresh dill, finely chopped
(if using dried herbs, use tsp. instead of Tbsp
In a separate bowl, mix together the two cheeses, the minced green onions and the herbs.
5 egg whites With clean beaters, beat the egg whites until stiff. Gently fold the cheese mixture into the egg whites. Then fold this mixture into the bread mixture.
Pat all this into a large, buttered, rectangular baking dish (such as a lasagna pan).
Bake at 325 °F until firm and lightly browned on top.

Cut the pudding into squares to serve as a base for Seafood Melange (or other stew). We like it under Beef Bourguinon as a nice change from noodles or potatoes.
Can be made up to a week ahead and frozen. Thaw and bake at 375°F for about 20 minutes before serving.

Serves 20

from Canadian House and Home magazine, "Holiday Feast for 20", unknown date