Month: December 2016

500g (1-pound) day-old sourdough boule, cut into 1-inch cubes
4 large eggs
850ml (3.5 cups) whole milk, or any combination of milk and cream
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
butter
150g (1 cup) caramelized onions
150g (1.5 cups) shredded mild cheese, divided
225g (8oz) thick-cut ham, cut into 1/2-inch cubes
2 tablespoons thinly sliced fresh chives, for garnish

Beat the eggs in a large bowl, and whisk in the milk (and cream, if using), nutmeg, salt, and pepper.

Add the bread cubes to a gallon-sized resealable bag, then pour in the custard. Press out any air and seal the bag. Rotate the bag a few times so the bread begins to soak up the custard. Refrigerate for at least 3 hours and up to overnight, turning the bag periodically so the bread evenly soaks up the custard.

Arrange a rack in the middle of the oven and heat to 375°F. Generously coat a 9-inch springform pan with butter or cooking spray.

Pour the bread mixture into a large bowl. Add the onions, 1 cup of the cheese, and ham and stir to combine. Transfer to the prepared baking pan. Use your fingers to press down and lightly compress the bread. Sprinkle with the remaining cheese.

Bake uncovered until the center is set and the top is golden-brown, 50 to 55 minutes. Let cool for at least 10 minutes before serving. Top with the chives and serve warm or at room temperature.

Ingredients

Crust
36 chocolate sandwich cookies, crushed

Mousse
1 envelope unflavored gelatin
3 tablespoons brewed espresso, cold
1 tablespoon port, cold
80ml (1/3 cup) boiling water
225g (1 cup) sugar
70g (2/3 cup) dark chocolate cocoa powder
500ml (2 cups) cold whipping cream
2 teaspoon vanilla extract

Topping
225g (8 oz) whipping cream
225g (8 oz) mascarpone cheese
4 tablespoons powdered sugar

PREPARATION

1. Crush cookies in a bag and set aside.
2. Mix cold espresso and port in a small bowl. Mix in gelatin and let stand for 2 minutes.
3. Add boiling water and stir until gelatin is completely dissolved.
4. Mix sugar and cocoa in large bowl.
5. Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
6. Pour in gelatin mixture and beat until well-blended.
7. Add 1/2-inch layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
8. While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and sugar and continue whipping until stiff peaks form.
9. Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.