Leftover bread. I used to think it was one of the most annoying things. What do you do with it?
Make bread crumbs. Feed the birds. Allow them to harden and use as hockey pucks.
A few months ago, I promised Lindsay (whose Birthday it is this month- be sure to eat an avocado every day in her honour!) that I would have a go at using yeast for the first time after she posted her soft pretzel bites recipe. For ages, I avoided baking anything with yeast like the plague because I associated it with 3am wake up calls, flour covered clothing and blowing up the oven.
How wrong I was. And how simple the concept was.
I successfully made Lindsay’s recipe and was stoked with the result. I made a tonne of soft pretzels. After eating it for breakfasts, lunches and dinners over the course of a week, things got slightly redundant. I despise wasting food so needed to come up with something to bring to a brunch that weekend. I couldn’t bring old soft pretzels BUT…I could turn that into something delicious. I’d had a sweet style bread pudding before (and even made one showcased on this blog!) but thought I’d do a typical ‘Arman Makeover’ and give it a savoury spin.
Enter- A savoury bread pudding with a Mediterranean twist. This bread pudding is perfect for any meal of the day and for something quite simple- really does impress the guests! It tastes amazing served warm or cold and paired with a side salad- presents balance on a plate. The base of bread, eggs and cheese allows for a myriad combination of additions to add the fancy dash. I opted for a Mediterranean flavour by adding garlic, sun dried tomatoes and chopped olives. Topping it with rosemary and basil could give any European with a wooden spoon NOT come chasing after you….like my mum did.
Savoury Bread Pudding
Savoury Bread Pudding
- • 4 large eggs
- • 4 large egg whites
- • 1/2 cup milk
- • 4-6 slices of old bread roughly torn
- • 1/2 cup shredded mozzarella cheese
- • 1/2 cup mild tasting cheese I used cheddar
- • 1/2 cup sun dried tomatoes divided
- • 1/2 cup sliced olives optional
- • 2 cloves garlic minced
- • 1/2 tsp garlic salt
- • 1/2 tsp onion powder
- • 1/2 tsp red pepper flakes optional
- • 1/2 tsp rosemary
- • 1/2 tsp basil
- 1. Generously oil a large baking dish and layer the torn bread all over to cover it completely. Set the dish aside.
- 2. In a large mixing bowl, whisk together the eggs, egg whites and milk. Add the garlic salt, onion powder and red pepper flakes. Slowly stir in the mozzarella cheese, 1/4 cup of the sun dried tomatoes, olives and the minced garlic.
- 3. Pour the egg and cheese mixture into the baking dish. Sprinkle your cheese of choice, remaining sun dried tomatoes, rosemary and basil evenly over the top.
- 4. Bake in the oven for approximately 30 minutes, or until golden on top and firm in the middle.
- 5. Remove from the oven and allow to cool slightly. Serve immediately or allow to cool completely.
I’m actually really glad I had some of you chime in on this week’s Spill it, Sundays with the topic being the hybrid of Lunch and Dinner! We all know BREAKFAST takes the crown when it comes to meals so that will be saved for next week!
This week’s theme will be Sweet AND Savoury– the best of both worlds!
1. What is your absolute favourite strictly ‘sweet’ food?
2. What is your absolute favourite strictly ‘savoury’ food?
3. Best ‘Sweet and Savoury’ combination?
4. Worst ‘Sweet and Savoury’ combination?
5. Favourite sweet recipe? Share a link of yours or one of your favourites!
6. Favourite savoury recipe? Share a link of yours or one of your favourites!
7. The big question…which one wins. Sweet OR Savoury?
Have you ever had a ‘Bread Pudding’ before?
Have you ever baked with yeast or are you intimidated by yeast?
Are you a fan of sun dried tomatoes or olives?
What do you do with leftover bread?