- 5 cups sourdough bread, cut into 1 inch cubes (use the crust if you wish)
- 1/3 cup California Olive Ranch extra virgin olive oil
- 1 Tbsp. paprika
- ½ tsp. salt
- ½ tsp. lemon pepper
- 5 large eggs
- 5 egg yolks
- 5 cups whole milk (for extra creaminess use heavy cream)
- 2 tsp. salt
- 1 tsp. finely crushed black peppercorns
- ½ cup Marscapone cheese
- ½ cup California Olive Ranch extra virgin olive oil
- 1 cup finely chopped shallots (about 4)
- 1 Tbsp. fresh thyme
- 2 cups (approx. 4 cobs) corn kernels, best if smoked or roasted
- 1/3 cup chopped sun-dried tomatoes
- 1/3 cup bacon bits (optional)
- 2 Tbsp. Parmesan cheese
- California Olive Ranch extra virgin olive oil and balsamic vinegar for drizzling
Mix oil and paprika. Pour over the bread cubes, making sure to coat them evenly (hint: use your hands to mix and coat). Spread cubes out on a baking sheet. Sprinkle with salt and lemon pepper. Bake at 400° until lightly golden and crunchy, stirring occasionally (about 10-12 minutes). Return toasted bread cubes to the bowl.
Mix eggs and yolks (incorporate some air into mixture). Add milk, salt, pepper, and Marscapone cheese. Pour over bread cubes and mix well. Cover and refrigerate.
Place ½ cup California Olive Ranch extra virgin olive oil in a 10-inch cast iron skillet on mild heat. Add the shallots and thyme; stew for 5 minutes. Allow mixture to cool. Add corn, sun-dried tomatoes, and the (optional) bacon bits to the cooled mixture. Pour over egg/bread cubes and mix well. Return the bread mixture to the cast iron skillet or place in a oil-coated porcelain baking dish. Sprinkle with the Parmesan cheese.
Preheat oven to 350°F. Bake uncovered until set and the top is golden, about 1 hour. Let stand 15 minutes before serving. Serve with a cruet of ¾ cup California Olive Ranch extra virgin olive oil and 1/4 cup balsamic vinegar as a drizzle.
Chef's Note: Can be prepared 1 day ahead. Just cover and refrigerate until ready to bake!
Recipe courtesy of Clive Berkman