This savory spoon bread can be made ahead of time and reheated. Serve with roast chicken, the beach plum reduction, and fresh Island greens if you like.
Beach Plum and Thyme Spoon Bread
- 1 ½ cups milk or heavy cream
- 3 eggs
- Salt
- Fresh pepper
- 6 cups day-old bread cut into 1-inch cubes
- 2 tablespoons butter
- 1 tablespoon freshly picked thyme
- 2 shallots, finely chopped
- ¾ cup beach plums, pitted
- Salt and pepper to taste
1. Heat oven to 325 degrees. Butter a medium casserole dish.
2. Whisk milk and eggs until combined. Season with a big pinch of salt and freshly ground pepper.
3. Melt butter in medium skillet over medium heat. Add the shallots and saute until softened and beginning to turn brown. Stir in thyme and cook for a few more seconds, until fragrant.
4. In a mixing bowl, combine all the remaining ingredients with the milk and egg mixture and season with a little more salt and pepper. Transfer to the casserole dish.
5. Bake for 20 minutes or until the spoon bread has set.
Beach Plum Reduction
- 4 cups rich chicken stock
- ¾ cup beach plums
- ¼ cup sugar
- 1 bunch chopped shallots
- Salt and pepper to taste
1. Combine all ingredients in a saucepan and reduce by half over a medium simmer. Strain. Season with salt and pepper.
