Recipe: Getting my head around savoury bread (pudding)...

On the back of the staggering news that 50% of the world's food is going to waste - this is a great recipe to use up any leftovers lurking in the fridge. Oh and if, like me, you have only experienced sweet bread and butter pudding then it will be a taste revelation.

Rummage in the fridge for :

50g butter [+extra for greasing]

1 or 2 medium onions - finely chopped (I added a bunch of spring onions)

200g leftover veggies chopped (or mushrooms if planning ahead - I used chestnut and portobellini)

Pinch of salt, freshly ground black pepper and cayenne pepper (or any seasonings you like)

2 tsp chopped fresh herbs (any mix you like - I used parsley, thyme, rosemary and sage) OR 1 tsp  dried mixed herbs

200g mixed vegetarian cheese (I used an emmental, strong cheddar and veggie 'parmesan')

8 slices of bread (can be stale) crusts either removed, or left on if you wish to waste less (I used seeded wholemeal batch)

300ml organic milk

3 organic free range eggs

1 tsp Dijon mustard

Create :

1. Heat the oven to 190C / 170 fan / 5 gas.
2. Sautee the onions along with any raw veg and fresh herbs in the butter until softened. Remove from heat, add precooked veg and seasonings.
3. Cut bread into triangles or squares, grate all of the cheese and butter a deep baking dish.
4. Layer the bread and the onion/veg mix in the baking dish, sprinkling some cheese as you go (or you can layer half the bread, then all the mix and then the remaining bread (just save some cheese for the top).
5. Whisk the milk, eggs and Dijon and gently pour over the bread.
6. There is no need to leave the pudding to soak / chill as you often do with a sweet one - just place on a baking tray and in the oven for approx 35-40 mins or until risen, firm and golden.

Enjoy :

You could add some side salad if you like - but for me this was best enjoyed with a dollop of ketchup!

This recipe has reminded me that the principal of making a bread pudding is so simple that I think a savoury version will be a staple in our house now for many years to come.

Tip :

ml and g are pretty much the same for most fluids - so I just weigh everything - its far easier.

Chantal x