Given the season, it seemed to me fitting that my first recipe to post should be a comfort food. While many people think of bread puddings as dessert, savory bread pudding is also traditional. This bread pudding utilizes roast chestnuts, one of my favorite Autumn ingredients. While the salt pork may epitomize dietary backwardness to some, there is no reason for the rest of us to fear using it. Bear in mind that this dish is very rich.
165 g. unsalted butter + extra for the baking dish
1 baguette (450 g.)
450 g. chestnuts
grapeseed oil
150 g. salt pork, skin removed, flesh and fat sliced .75 cm thick
1 large onion, cut into 1 cm dice (225 g. diced onion)
6 cloves garlic, minced (16 g. minced garlic)
8 g. sage leafs, rolled and very thinly sliced
625 g. whole milk
300 g. heavy cream
4 g. kosher salt
5 twists black pepper
a few gratings nutmeg
8 large egg yokes (120 g.)
2 large eggs (90 g.)
115 g. emmentaller cheese, grated
Slowly melt 150 g. butter in a saucepan. Turn the heat to medium low and cook until the butter turns deep brown and smells very nutty, 7-8 minutes . Strain the butter into another container and set aside until needed.
Preheat an oven 120° C. Remove the ends from the bread and cut the loaf into 1.5 cm. cubes. Spread the bread out on a large baking sheet in a single layer. Place in the oven until slightly dehydrated, 30-40 minutes. Remove from the oven and allow to cool. Transfer to a large bowl and set aside.
Preheat an oven to 175° C. Cut an X-mark on each chestnut. Place the chestnuts on a medium baking sheet and coat slightly with oil. Place in the oven to roast for about 45-55 minutes, until shells are beginning to separate from the nutmeats. The shells should darken slightly and chestnuts should be fragrant. Allow the chestnuts to cool until they can be handled comfortably, then shell and chop roughly. Weigh out 245 g. roast chestnuts and add to the bowl with the bread.
Place the salt pork in a saucepan with cold water to cover completely. Bring to a boil, than reduce the heat and simmer for 5 minutes. Drain the salt pork and transfer to a cutting board until cool. Cut the boiled salt pork into .5 cm. dice. Weigh out 90 g. and transfer to the bowl with the bread.
Melt the remaining 15 g. butter in a sauté pan over medium heat. Add the onions and sauté, stirring frequently, until partly softened, 5-6 minutes. Add the garlic and sage, and continue to sauté until the onions are soft but not browned, 3-4 minutes. Transfer to the bowl with the bread and mix well.
Preheat an oven to 150° C.
Butter a deep baking dish capable of holding 2.5 litters. Transfer the bread mixture to the baking dish.
Bring a film of water to a boil in a saucepan. Add the milk, cream, salt, pepper, nutmeg, and 80 g. prepared brown butter. Bring to a simmer.
In a medium bowl, beat together the egg yokes and whole eggs until the color lightens slightly. Slowly whisk in the milk mixture to temper the eggs. Pour this mixture over the bread mixture in the baking dish. Sprinkle the cheese on top.
Place in a larger baking dish and pour boiling water into the larger baking dish until it comes halfway up the sides of the dish with the bread pudding.
Place in the oven to cook for approximately 1 hour, until almost set. Remove the bread pudding from the oven, remove from the water bath and set on a rack. Allow to cool for 30 minutes before serving.
Deciphering Cuisine 
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