Wednesday, May 11, 2011

What? A savoury bread and butter pudding? Get outta here!

I have to admit that I'm not a huge fan of Bread and Butter Pudding usually.  I think it's because I can think of way yummier and more decadent desserts than some bready custard.  However I am a complete convert on the idea of a SAVOURY Bread and Butter Pudding!  This take on the recipe was inspired by one that I recently saw on the Martha Stewart Show.  I can't really remember who made it but there's used brioche as the bread base, decadent huh?

Anyway, we had a light sourdough baguette hanging around from the weekend so I thought I'd give it a go!  Please excuse my measurements for this dish as it was really about what we had and looking to see if there was enough liquid to bread.  If you make it, then you may need to alter the amounts too!

Bread and other goodies, awaiting to be baked!

So pretty much the recipe goes like this....
  1. Cut your baguette into thickish slices, place onto a baking tray, spray with olive oil and bake on a low temperature (about 150 Celsius) until crispy.  It's like making croutons really.  You can do this the day before and pop them into an air tight container.  Naturally stale bread works best.
  2. Chop roughly, 2 large leeks and sweat in olive oil and a knob of butter with about 3 garlic cloves, really the garlic is to taste!  Place cooked leeks into a large mixing bowl.
  3. Add the bread to the leeks and lightly mix.  I added a hand of baby spinach at this point for some extra 'green'.
  4. In a jug, mix about 1 to 1 1/2 cups of heavy cream, 1 cup of milk and 3 large eggs.  Season with salt, pepper and fresh nutmeg.  Beat until all combined.
  5. In a large, shallow baking dish that has been greased, place about half of the bread and leek mixture making sure that the bottom is covered.  Sprinkle a handful of grated cheese of your choice, I used tasty cheese but you could use any lovely melty cheese.
  6. Top with remainder bread/leek mixture and top with another handful of cheese.
  7. Pour the eggy, milk and cream mixture all over the bread dish.
  8. Allow to sit for about 20 to 25 minutes for the bread to absorb the milk mixture.  You may need to take a look at it occasionally to push the bread down into the mixture with a spatula.  If after 25 minutes, it still looks dry, mix up a bit more mixture and pour over.
  9. Top with a bit more grated cheese and bake for 30 minutes at about 180 to 200 degrees.

All cooked and totally delicious!!! #cooking #dinner
Finished product!!

I served this with a lovely fresh, tossed salad and it was delicious!!!  I can't tell you how amazing the aromas were that came from the leek, garlic and bread mixture.  I think using a 'better quality' baguette definitely made this dish.  You wouldn't quite get the same effect using a sandwhich loaf.  Also, you could try it with different cheeses and extra veggies or meat for something quite spectacular!  It really hit the spot on a cold evening and there was a lot of 'oohhhinnng and aaaahhhinggg'.

Enjoy! Miss Mardi xxx

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