Artists Who Cook: The Blacksmith
Fire, smoke, sharp pointy things—these are the inspirations for local knife maker Dan Eastland of Dogwood Custom Knives.
How, you might wonder, does one become a blacksmith? “As strange as it sound...
Dan’s Notes: Every year, my family gathers for a large, formal Christmas dinner. The menu frequently changes, but the one staple of every year is Christmas breakfast. Below is a simple, savory bread pudding that can be made a day or two ahead of time then finished in the oven just before serving.
Ingredients
- ¾ cup chopped ham
- 1¼ cups green onion chopped
- 2 cloves garlic
- ¾ cup shredded Swiss cheese
- 7 Hawaiian bread rolls cut into 1 inch cubes
- 1¾ cup milk
- ¾ cup egg
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
Preparation
Preheat oven to 350°.
Over medium heat, sauce onions, ham and garlic for 5 minutes. Remove and cool.
Arrange bread cubes on baking sheet and bake for 15 minutes or until lightly browned, turning occasionally.
Combine milk, egg, mustard, salt, pepper and nutmeg in a large bowl, stirring with whisk. Stir in ham mixture. Add bread and toss to coat.
Arrange half the bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with half the shredded cheese; top with remaining bread mixture. Sprinkle with remaining cheese.
Bake 45 minutes or until set.
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