Odds and ends, bits and pieces; what do you normally do with them?
It’s one of those days when I have stale bread and I was thinking, why not make bread pudding? Speaking of bread pudding, the sweet type will most likely come to mind, the kind that is usually served as a dessert. Well, I’ll be making a savoury one because there are ends and pieces of vegetables lying around in my fridge too. Waste not, want not, right? So, here we go - savoury bread pudding it is!
While we get the prepping done, let’s preheat the oven at 180°C.
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Lightly grease a baking dish using butter or oil.
Cut bread into quarters. Scatter them around the dish.
Sprinkle chopped cocktail sausages (bacon or ham is equally delicious - fry until crisp before adding them).
Layer diced vegetables.
Tear a slice of cheddar cheese on top of the vegetables.
Prepare egg and milk mixture, then pour right over.
Place dish into the oven and bake for 30 minutes.
This preparation is so versatile, you can practically use any vegetable that you have and dump everything right in.
My savoury bread pudding contains carrot, yellow bell pepper, yellow cherry tomatoes, regular tomatoes and broccoli.
Crack egg into milk.
Add grated cheddar cheese.
Season with salt and pepper.
Whisk until smooth.
A basic bread pudding recipe will use A LOT of eggs. As for me, I used only one (because that’s all I had left). 😆 Given the (limited) amount of ingredients I have, the egg and milk mixture is just about enough to cover everything.
Though not as custardy as a regular bread pudding, mine still tastes pretty good. Parts that are thinly covered by the mixture are eggy and coupled with the crusty sides; I thought I was having pizza at times.
And because there are cubes of Babybel cheese that snugged comfortably among the vegetables, the sudden burst of flavour makes a delightful surprise.
How do you make your bread pudding, be it sweet or savoury? Do you have a recipe that is uniquely yours? Share with me in the comments below.
