Saturday, January 24, 2009

Savoury Bread Pudding

I have made many versions of bread puddings for dessert in the past. Bread pudding was the dish to make for breakfast when I had a house full of room mates ( nothing wrong in having dessert for breakfast ;). All I needed was stale bread, eggs, milk, sugar, a pinch of freshly grated nutmeg and chocolate chips or nuts to make the custard that is poured over the bread cubes. Let the mixture sit for at least half an hour so that the custard is absorbed by the bread cubes. Some recipes will require the pudding be baked in a water bath but this recipe doesn't require that step, the addition of cream and half and half adds richness and creaminess to this dish. I am not sure how this recipe would turn out if you were to use whole milk or soy milk.

This is my first attempt at making savoury bread pudding.....I will be definitely making this again. There are some recipes out there that call for different kinds of cheeses for the custard. I have used just half a cup of freshly grated Parmesan cheese as I did want to be weighed down by a heavy brunch (I will then have to spend rest of the day snoozing on the couch!) You could use any leftover bread, but I prefer to use challah . It is best to use stale bread or at least day old bread for this recipe.

Savoury Bread Pudding

4 cups bread cubes - day old
1/2 cup chopped mushrooms
1/2 cup minced shallots
1/2 cup finely chopped flat leaf parsley
2 garlic cloves - finely minced
2 cups half and half
4 large eggs
1/2 cup freshly grated Parmesan cheese
a pinch of grated nutmeg
2 cups spinach, washed and loosely packed
3 Tb sweet butter
1/2 tsp black pepper

Preheat oven to 350 degrees. Butter a 9 by 9 baking pan and set aside.
Heat butter in a saute pan. Saute shallots, garlic, flat leaf parsley and mushrooms. Season with salt and pepper, add in washed spinach and stir together. Take off heat.

In a separate bowl mix together eggs, half and half, grated Parmesan cheese, cooled sauteed vegetables, a pinch of nutmeg. Pour over cubed bread in the prepared pan. Let mixture stand for at least 20 minutes before baking. Bake in a preheated oven for 30 to 35 minutes or until custard is set. Serves 4 to 5 servings.


pigpigscorner said...

Savoury bread pudding...that's new! Sounds like a very comforting meal.

diva said...

blimey! i am such a bread & butter pudding girl but have so not had it for breakfast. i must do one day! and i have never heard of savoury bread pudding so i'm thoroughly ashamed but in awe of your creativity. this looks fantastic and i can so see how it would work and turn out delicious! nice one. x

Caviar and Codfish said...

Wow, this looks delicious. I love savoury bread pudding - but man is it decadent.

I've made one with wild mushrooms, a lot of parmigianno, and milk before... it was great. Next time I'm making bread pudding though, I'm going to try this for sure.

Lo said...

My mother made "stuffing" when I was a kid that was really just a savory bread pudding... but I didn't hear it called that until a few years back.

SO good.

Kevin said...

I like the sound of a savoury bread pudding!

veggie belly said...

I love bread pudding with a passion. Your beats every sweet bread pudding. This is such a great idea. I love the flavors here, especially the spinach :) I'm going to make this!

Esi said...

I've never had a savory bread pudding before, but I am really excited for a chocolate bread pudding that I will be having later in the week. It sounds good!

i bake for you :) said...

Savoury! I've been making a lot of sweet things lately and am getting a craving for the savoury side of things now. This looks delicious! I'll try this one day. Great idea!

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Jen said...
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Sig said...

A savoury bread pudding, what a great idea! This looks fantastic.

Cynthia said...

Oh my, everything you make looks like a feast. Your blog is aptly named.

Jude said...

Looks so good. Nutmeg and spinach is so good together for some reason.

Andrea said...

This looks just great. Challah is definitely the best possible type of bread to use for pudding and for French toast. Lovely!

Maya said...

pigpigscorner - Perfect for New York winter ( well, this year anyway)

diva - It is a sinful thing to have for breakfast ;)

caviar and codfish - A tangle of wild mushrooms would fit in nicely in this recipe.

lo - you know it ;)

Kevin and veggie belly - Thanks!

Esi - chocolate bread pudding sounds wonderful! Will you be serving it with a sauce as well? I make a chocolate chip bread pudding with chocolate rum sauce.Guests go wild over it.

i bake for you - I have been drooling over all your CNY baking!

Jeremy Marin said...

The only bread puddings I make are savory. This is a great one, though I used what I had on hand - onion instead of shallot and whipping cream instead of half and half. Boy was it rich but my infant son, wife and I all loved it. Most importantly the son who needs more greens in his diet.


Kathleen said...

Woman this looks GOOD!

Really really good!!!!

Holly said...

My favorite savory bread pudding is spinach and lemon zest. Yum.

Prathibha said...

Wow Bread pudding in savoury style....Looks different..Need to give a try..:)

Cheffy said...

I make a seasonal bread and butter pudding at Xmas - I include bacon, shallots, garlic and chopped cranberries, with a generous splash of whiskey. I also add a few cloves and nutmeg to the cream and egg and milk mix to enrich it... LOVE bread and butter pudding. You can also substitute the cranberries with chopped grapes or other dried fruits with the same effect

Anonymous said...

OMG!! You're the best!! Sound really yummylicious. I'll definitely give tis recipe a try. Have you ever tot of putting roast chic in it? Thanks for the great recipe and keep em comin ;)

Anonymous said...

What exactly is the 'half and half'? Your recipe sounds so good and I really want to try it out! Unfortunately I don't know what half and half is....:(