lemon-thymerhubarb breadpudding
ACTIVE TIME 25 MINUTES
TOTAL TIME 2 HOURS, 30 MINUTES
SERVES 102 tsp. grated lemon zest
1 Tbsp. fresh thyme leaves,
plus more for serving
1 1/4 cups plus 1 Tbsp. granulated
sugar, divided
1 1/2 lb. fresh rhubarb stalks,
trimmed and cut into 1-in. pieces
(about 5 1/2 cups)
2 cups whole milk
1 1/2 cups heavy whipping cream
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 large eggs
2 large egg yolks
1 loaf challah, cut into 1 1/2-in. cubes
(about 16 cups)
Cooking spray
2 Tbsp. unsalted butter, melted
Vanilla ice cream, for serving
(optional)RUB together lemon zest, thyme,
and 1/2 cup sugar in a small bowl.
Toss rhubarb and 1/4 cup lemon-thyme
sugar in a large bowl. Let stand for
30 minutes, stirring occasionally.
MEANWHILE, whisk milk, cream, vanilla,
salt, and 3/4 cup sugar in a medium
saucepan; bring to a low simmer over
medium-high and cook for 4 to 5 min-
utes. Remove from heat and whisk in
remaining 1/4 cup lemon-thyme sugar
until combined. Let stand at room
temperature for 30 minutes. Whisk
in eggs and egg yolks.
PREHEAT oven to 325°F. Add bread
cubes and milk mixture to rhubarb
mixture and gently fold together. Let
stand at room temperature for 30
minutes, stirring twice. Transfer to a
3-quart baking dish lightly greased
with cooking spray. Drizzle with melted
butter and sprinkle with remaining
1 tablespoon sugar.
BAKE until puffed and golden, about
45 minutes. Let cool slightly before
serving, about 10 minutes. Top with
thyme leaves and serve with ice
cream, if desired.Herbs aren’t just for
savory dishes.
Fresh thyme adds
an intriguing layer
of flavor to this
standout dessert
or entrée.fried herb salsaACTIVE TIME 15 MINUTES
TOTAL TIME 20 MINUTES
SERVES 8¾ cup pure olive oil
1/2 cup fresh oregano leaves
1/2 cup fresh rosemary leaves
1/3 cup fresh flat-leaf parsley leaves
and tender stems, finely chopped
2 tsp. chopped drained capers
2 tsp. red wine vinegar
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 clove garlic, grated (preferably on
a Microplane)HEAT oil in a small saucepan over
medium until shimmering. Add
oregano; cook, stirring often, until
crisp and no longer sizzling vigorously,
30 seconds to 1 minute. Transfer to
paper towels using a slotted spoon;
let drain for 5 minutes. Finely crumble
into a medium bowl; set aside. Repeat
process using rosemary, cooking for
1 to 2 minutes. Remove oil from heat
and let cool for 10 minutes.
ADD remaining ingredients to bowl
with oregano and rosemary. Stir in
1/3 cup cooled oil. Serve herb salsa
over seared steaks or chops, roasted
vegetables, or cooked beans.You don’t need to wash hardy herbs like
rosemary, sage, and thyme—simply
brush off any visible dirt. Rinse tender
herbs (parsley, cilantro, dill) under water
and pat dry. Or clean them in a salad
spinner as you would leafy greens.APRIL 2020 REAL SIMPLE 1230420FOO.V1.indd 123 FINAL 2/20/20 3:13 PM