Daily Archives: November 8, 2015

Sunday Breakfast: Savory bread pudding

  During the week I’m trying not to buy an extra loaf of bread, if I still have some leftover. But when I see a freshly-baked croissants it’s so hard to resist.. And the poor leftover bread is lying and waiting to be used somehow. Though I use leftover bread and make breadcrumbs with herbs or croûtons for a soup-puree, but sometimes I simply do not need it. Several years back when I started being interested in various cuisines and tried to cook different recipes, I stumbled upon one English recipe – ‘bread pudding’. I was surprised how simple this dish is, and lately – how trendy it can be. It dates back to the early 11th century England and was a popular dish among poor classes, because leftover bread was used for this frugal meal. We have similar dish in Russian cuisine, which is called ‘grenki’ (fried bread); for that we just dip white bread slices into a mixture of eggs, milk and sugar, and then fried it. But what I like the most in English version, that I can bake it and even make it a night ahead. Plus there are endless possibilities for bread pudding: I can add soaked raisins, fresh peaches or any other available berries, vary the type of bread and even make it savory! And that’s what I did this time – I cleaned up my fridge and used not only bread leftovers, I added fried mushrooms with onions (have got some from a pie filling), some peas and cheese. Simple and tasty! 🙂Savory Bread Pudding

Savory bread pudding

  • Servings: 2
  • Difficulty: very easy
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Also tried to add some fried smoked bacon, it adds a nice smell and taste.
Ingredients
few white bread slices, cut into cubes
2 eggs
80ml full-fat milk
1/2 dried thyme
salt, freshly ground black pepper, to taste
fried onions+ mushrooms
a handful of peas (if using frozen, no need to defreeze)
50g feta or mozzarella cheese, cut into cubes
some grated parmesan, optional
1-2 tsp butter or oil, for greasing baking dish
Method
  • Preheat oven to 190C. Grease a baking dish, arrange bread cubes.
  • In a bowl, whisk eggs with milk and spices. Pour over bread crumbs, mix with your hands or a spoon.
  • Mix in fried mushrooms, onions and peas. Season with some extra pepper. Put in the oven for 14-15 minutes.
  • Take the dish out and top with feta or mozzarella cubes. Sprinkle with some parmesan as well, if using. Put back into the oven for 5 minutes more.

Serve immediately for breakfast! Enjoy!

P.S. Even if the bread is too stale, don’t throw it – go outside and feed birds! 🙂
Savory Bread Pudding with mushrooms and peas