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Empty-The-Fridge Savoury Bread Pudding
Ingredients
- 1 garlic clove
- 2 cups milk
- 1 cup cream
- 4 eggs
- 4 cups stale bread cubes (speed up the process by drying out the bread pieces in a warm oven)
- 1-2 tbsp flavourings*
- 2-3 tsp fresh herbs
- 1 tbsp olive oil
- 1-2 cups leftover vegetables or protein
- 1/2-1 CUP cheese
- 2 TBSP grated Parmesan cheese
- Salt and pepper to taste
Preparation
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Warm milk, cream and garlic clove together and then set aside to steep for 20 minutes.
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Beat eggs together then add the milk mixture, a flavoring of choice and accompanying herbs.
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If the vegetables are not roasted, choose one or two vegetables and sauté in a bit of olive oil until softened.
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Then, in a separate bowl, mix together the choice of vegetables and/or protein, choice of cheese and bread pieces. Transfer to a buttered medium-sized gratin dish or 8 small individual buttered gratin dishes.
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Pour the prepared milk mixture over the flavoured bread combination.
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Cover with cling wrap and allow the liquid to be absorbed into the bread. (20 mins-1 hour)
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Preheat oven to 180C and bake for 30-45 minutes. If using the small ramekins the cooking time will be reduced to 20-25 minutes.
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Sprinkle the pudding with grated Parmesan cheese before putting into oven.
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The puddings are ready when browned and lightly puffed and a knife inserted into the center comes out clean.
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*FLAVOURINGS Use up all those little bottles lurking at the back of your fridge such as pesto sauce,
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Dijon or grainy mustard, sweet chili sauce, tapenade.
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HINTS and TIPS
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Chop and freeze fresh herbs before they go off in the fridge.
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Save eggs before they go off by removing them from their shells, beating them and placing them in well marked containers in the freezer.
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Use up bread by making bread puddings, croutons or bread crumbs.
