Sandra demonstrated how to make savory bread pudding at the Good Food Festival this past weekend. It’s a simple and easy recipe, perfect for brunch or a light dinner. Use any leftover bread you have on hand, but we think our sourdough or semolina make the bread pudding extra special.
Savory Bread Pudding (makes 12 servings)
1 small loaf bread (trimmed of all crust and cut into ½ inch cubes) about 6-8 cups bread cube
1 cups cream
1 cups milk
1 1/2 teaspoon salt
2 tablespoons all purpose flour
2 teaspoons dijon mustard
¼ teaspoon pepper
1 cup spinach or arugula (packed)
1 cups shredded cheddar cheese
1 cups roasted tomatoes
Preheat oven to 350 F
Heavily butter a 11″x7″ rectangular baking pan
In a bowl whisk together eggs, cream, milk, flour, salt, mustard, cayenne and pepper.
Add the cubed bread and let sit for at least 10 minutes.
Spread 1/3 of soaked bread cubes over the bottom of the buttered pan.
Top with 1/2 of the greens, roasted tomatoes and cheese.
Add the second third of the soaked bread cubes and top with the remaining vegetables and cheese.
Spread the remaining bread cubes on top of the vegetables and cheese. If there is any remaining egg and milk custard in the bowl, pour it over the bread.
At this point the dish can be covered and refrigerated for up to 24 hours.
Bake at 350 F for 40-60 minutes or until the top is crispy and the custard is set.
Let sit 10 minutes before serving.