Hey, guys and gals, I made this for our youngest son’s 23rd birthday today, I prepared it a day ahead, went to work and bake it today. It entails a 2 day process but it is well worth it. As usual, he loves it. This was a huge pudding and we place 23 candles on it, After the celebration, I decided to cut some of them into squares so let’s gather our ingredients and start the preparation by looking at the next picture below.
1 huge red onion (sliced thinly)
2 cups Shiitake mushrooms (sliced)
1 red bell pepper (chopped roughly)
1 head broccoli (stems sliced thinly & florets separated)
1-2 Tbsp. olive oil
1 loaf multi-grain bread, (cut into cubes making 4 cups)
1 and 1/4 cups smoked salmon (chopped)
1 cup scallions (sliced)
2 tsp. hot mustard powder
1 tsp. ground black pepper
2 cups grated Parmesan cheese
4 cups Carnation Evaporated milk
1 cup jarred roasted red bell peppers (rinsed, drained and chopped)
1. Boil a quart of water with a teaspoon of salt in a big pot until boiling in a medium heat. Add the broccoli stems for a minute then add the florets, boiling for a total of 2 minutes then drain on a colander and plunge in a bowl of iced cold water to stop boiling, drain and paper towel dry. Set aside.
2. In a sauté pan, add 1 tablespoon of oil on medium heat, add the sliced onions stirring for 2 minutes until caramelized, then add the mushrooms until they sweat. Add the red bell peppers, the broccoli stems and florets. Turn off the heat until the vegetables soften but not soggy. Remove from the stove and let it cool down.
3. In a huge mixing bowl, break the eggs, add the ground black pepper, the hot mustard powder, add the 4 cups of milk & beat with an electric mixer until they are well mixed. Add 2 cups grated cheese, stir with a spoon just to combine them all.
4. Spray Pam generously on a 9 x 13 inch ceramic baking dish. Layer the bread cubes on a single layer. Scatter the caramelized and sautéed vegetable mixture on top of the bread, then the smoked salmon, roasted peppers and sliced scallions.
5. Pour the egg/milk mixture into the bread mixture pressing down the bread cubes that might float while pouring the liquid.
6. Cover with aluminum foil and refrigerate overnight.
7. The next day, take out the tray and let it stand for an hour or 2 before baking on a pre-heated oven at 350 degrees for 30 minutes covered with that same foil. Remove the foil and bake for another 15 minutes until the pudding gets brownish. Now put back the foil and tent it over the pudding, keep inside the oven so it will continue to harden without drying up.
8. Let it cool down properly on top of the dining table, remove the foil so no steaming liquid will run into the pudding. Once cold, cut with a serrated bread knife very carefully, using a flat spatula into the bottom to ease each pieces off the bakeware to have a perfect cut.
As always, Flavorful and Masarap! (Masarap!)