SAVORY GOAT CHEESE BRIOCHE RECIPE

Jonathan Vrban

INTRODUCTION Jonathan Vrban is a Hawaii resident who enjoys home improvement,

gardening projects, and preparing food. Jonathan Vrban often cooks with fresh herbs he grew himself.

Savory pastries are a trendy alternative to sweet treats right now. Try out this easy savory brioche pudding recipe from Williams-Sonoma next time you serve brunch. This dish is best when made the night before.

Melt two tablespoons of butter over medium heat. Throw in one yellow onion, chopped evenly. Cook the onion until pieces are soft, but not brown. Stir in two tablespoons of fresh parsley and one tablespoon of chives.

Whisk six eggs together with three cups of milk, half a teaspoon of salt, and a quarter teaspoon of black pepper.

Grate a quarter pound of your favorite Swiss cheese, and slice two ounces of prosciutto very thin. Set these aside for later.

GOAT CHEESE BRIOCHE Lightly butter a baking dish. Cut your favorite brioche into bite-

sized cubes. Just like French toast, this works best with slightly stale bread. Place one and a half cups of cubes in the bottom of the baking pan.

Begin to layer ingredients. Add half of the onion mixture, and half of the grated cheese. Repeat, using the remaining bread, onions, and cheese. Pour the milk mixture over everything, then cover and refrigerate. Overnight is best, but three hours will suffice.

Preheat the oven to 375 degrees. While it warms, lay the prosciutto strips over the bread pudding. Bake 45 to 50 minutes, until the pudding is golden brown. Remove the prosciutto, tear it into strips, and serve as a garnish.