Dear SOS: I was recently in San Francisco and had brunch at Serpentine in an area called Dogpatch. They made the most incredible savory bread pudding -- the bread was combined with summer squash, zucchini and sweet corn among other things. I don’t think an order of it would ship well -- any chance you can get the recipe so I can make it myself?
Dear Debbie: Executive chef Deepak Kaul was happy to share Serpentine’s recipe for savory bread pudding. He mentions that you can substitute whatever seasonal vegetables you like, and that the restaurant has used fall and summer squashes, sweet corn, fresh spring peas and wild nettles. The version we tested combines sweet carrots with smoky ham and is scented with earthy sage and tied together with creamy Gruyere.