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

Servings: 2
Time: 30mins
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

23 Comments

Jhuls says:

I haven’t tried savoury bread puddings. Yours look so delicious and indeed a good food to enjoy for breakfast. Thank you for joining at this week’s FF, Mila. I hope you are having a fabulous time. Hugs! 🙂
November 8, 2015 at 14:56
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- milkandbun says:
  
  If you’re looking for a new savory breakfast dish – you need to try it asap, Jhuls! 😀 I enjoyed last FF as usual))
  November 12, 2015 at 23:13
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Ginger says:

This looks fantastic! I’ve never thought about savoury puddings, but this looks amazing!
November 8, 2015 at 18:48
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- milkandbun says:
  
  Why not to convert a sweet dish into savory one? 😀 It tastes really nice! 🙂
  November 12, 2015 at 23:15
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DanielaApostol says:

It looks absolutely delicious!
November 8, 2015 at 19:47
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- milkandbun says:
  
  Thanks, Daniela! Have you prepared any bread puddings at home? 🙂
  November 12, 2015 at 23:16
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  - DanielaApostol says:
    
    No, l haven’t, so will definitely give this recipe a try 😊
    November 15, 2015 at 06:01
Tasty Eats Ronit Penso says:

Love savory bread pudding and your version looks so delicious! 🙂
November 8, 2015 at 19:48
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- milkandbun says:
  
  Thanks a lot dearest Ronit! I’d love to hear suggestions from you! 😀 What else can I add into savory puddings, any ideas? 🙂 Thanks for commenting!
  November 12, 2015 at 23:17
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  - Tasty Eats Ronit Penso says:
    
    Sauteed spinach with a Bechamel sauce works great. If I have some leftover roasted vegetables (peppers, onions, etc) they also find their way in… 🙂
    November 13, 2015 at 09:53
youthfoodblog says:

Looks savory and healthy!
November 8, 2015 at 22:51
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- milkandbun says:
  
  And you can use bread leftovers, that’s the point! 😉
  November 12, 2015 at 23:18
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Kaila says:

Yum! We didn’t have too many savory dishes at the fiesta this week, so it’s sure to be a hit with the party goers. I love how tasty this looks, yet simple to make. Happy FF, and have a fantastic week! 🙂
November 9, 2015 at 04:24
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- milkandbun says:
  
  Thanks Kaila! We need to eat not only sweets at the party, right? 😀
  November 12, 2015 at 23:19
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cookingwithauntjuju.com says:

I prefer savory over the sweet version of bread pudding. That’s the key – clean out your refrigerator and you have a unique recipe 🙂
November 9, 2015 at 17:09
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- milkandbun says:
  
  Excatlly what I did last time! 🙂 honestly speaking, I love sweet puddings/French toasts much more.. 😀
  November 12, 2015 at 23:21
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Mary Frances says:

This is such a great idea! I’ll have to try this for sure. I’ve definitely been guilty of buying a new loaf and ignoring my old one.
November 10, 2015 at 19:50
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- milkandbun says:
  
  I’m pleased to read your comment, Mary 🙂 Me either, that’s why I’m trying to use all bread leftovers first..
  November 12, 2015 at 23:24
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dianeskitchentable says:

I’ve never made bread pudding myself but it brings back memories of what my mother used to make.
November 12, 2015 at 01:57
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- milkandbun says:
  
  In such case, you should make it as soon as possible, Diane! And make your mom proud! 🙂
  By the way, which savory ingredients your mother used to add?
  November 12, 2015 at 23:27
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  - dianeskitchentable says:
    
    She used to use just about anything that was left over but I think the very best were the wild mushrooms that my father used to pick.
    November 14, 2015 at 05:08
  - milkandbun says:
    
    Oh, wild mushrooms are without doubt aromatic and tasty! I haven’t picked up them myself for ages.. Sigh..
    November 16, 2015 at 10:41
MyKabulKitchen says:

Nice savory take on bread pudding 🙂
November 22, 2015 at 20:54
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