Savory Bread Pudding made a tasty breakfast and lunch on one of the last snowy mornings before winter releases her hold on spring.
Wow! What an easy and delicious way to use dried up bread...
On those occasions when a baguette or other bread seems to escape being eaten before it dries out, here's a delicious way to turn it into a tasty meal. This morning I awoke to snow and a cold kitchen. With a dry 1/2 baguette and a left over garlic fogasse looking out from the bread drawer something good was bound to happen! This is one of the best makeovers I've stumbled onto this winter...plus the kitchen warmed up while it baked. Enjoy!
This is an easy recipe to wing it with depending on how much bread you have and what else is in the kitchen to add to the pudding. An easy guide is use 1 egg per cup of milk. The 4 cups of bread determined the size of the pudding in this recipe.
Savory Bread Pudding
1 leek white and tender green top chopped small
1 cup mushrooms chopped small
1 tablespoon butter
4 cups dry bread cut in 3/4" cubes
4 cups milk (enough to cover bread when poured into baking dish)
1 teaspoon dry Italian oregano
1 tablespoon fresh thyme (or 1 teaspoon dry thyme)
salt & pepper to taste
Putting it together...
Preheat oven to 350°F and butter a 2 quart baking dish
Cut dry bread into 3/4" squares and put in a large bowl
Chop leek and mushroom, then saute in butter a few minutes
Add vegetables, milk and eggs to bread
Mix well and let sit for 10-15 minutes to soak
Pour into buttered baking dish
Top up with more milk so bread is covered
Bake 30-40 minutes or until tooth pick comes out clean when testing
Let sit 10-15 minutes before serving
Serve with a side of cooked greens for a hearty, satisfying meal.
Finding tasty ways to use leftovers is one of the life practices I enjoy for weaving life whole. Finding something where there seems to be nothing and putting it on the table!