Savoury Bread Pudding Recipe
Embark on a delightful culinary adventure with our Savoury Bread Pudding, a warm and comforting dish that combines the wholesome goodness of whole wheat bread with a medley of fresh vegetables, aromatic herbs, and creamy cheese. This dish is perfect for a cozy dinner on a chilly evening, bringing warmth and satisfaction with every bite. Serve it alongside a refreshing Lavender Lemonade Cooler and end your meal on a sweet note with an Eggless Choco Lava Cake. Let’s dive into the details of this delectable recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Brown Bread | 6 slices (preferably a day old) |
| Green Zucchini | 1/2, grated |
| Carrot (Gajjar) | 1, grated |
| Red Bell Pepper (Capsicum) | 1, finely chopped |
| Spinach Leaves (Palak) | 1 cup, chopped |
| Button Mushrooms | 6, finely chopped |
| Onion | 1, finely chopped |
| Garlic | 3 cloves, minced |
| Extra Virgin Olive Oil | 2 teaspoons |
| Dijon Mustard | 4 tablespoons |
| Fresh Thyme Leaves (or other herbs) | 1 sprig |
| Black Pepper Powder (or Red Chilli Flakes) | 2 teaspoons crushed |
| Milk | 2 cups |
| Whole Eggs | 2, lightly whisked |
| Cheddar Cheese | 1 cup, grated (plus extra for topping) |
| Butter | 4 tablespoons (plus 1 tablespoon for greasing) |
| Salt | To taste |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 16g |
| Carbohydrates | 34g |
| Dietary Fiber | 4g |
| Sugars | 5g |
| Total Fat | 20g |
| Saturated Fat | 8g |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Total Time | 50 minutes |
Servings
| Number of Servings |
|---|
| 4 |
Cuisine
| Type |
|---|
| Continental |
Course
| Type |
|---|
| Main Course |
Diet
| Type |
|---|
| Eggetarian |
Instructions
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Prepare the Baking Dish: Begin by greasing a 7-inch baking dish generously with butter to ensure an easy release after baking. Preheat your oven to 180°C (350°F) to get it ready for our delicious pudding.
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Sauté the Vegetables: In a small pan, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing them for a few seconds until the onions become translucent. This step will release a lovely aroma, enhancing the flavor of your dish.
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Add the Mushrooms and Vegetables: Incorporate the finely chopped button mushrooms into the pan, stir-frying them until they start to sweat and release moisture. Next, add the grated zucchini, grated carrot, finely chopped red bell pepper, and chopped spinach leaves. Season the mixture with salt and 2 teaspoons of black pepper. Mix everything well and cook for another 3-4 minutes, then remove from heat. Stir in the fresh herbs, allowing their flavors to meld with the vegetables.
-
Prepare the Bread: Butter three slices of the whole wheat brown bread generously. Spread the Dijon mustard evenly over the buttered side of each slice. On top of the mustard, add 1 to 2 tablespoons of the sautéed vegetable mixture and sprinkle with some grated cheddar cheese. Cover each slice with another piece of bread to form sandwiches.
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Cut the Sandwiches: Diagonally cut each sandwich into four triangles, creating elegant pieces that will stand beautifully in the baking dish. Arrange the triangles vertically in the greased baking dish, with the cut edges facing down to create an appealing presentation.
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Layer the Remaining Vegetables: Sprinkle the leftover vegetable mixture over the arranged bread triangles, ensuring an even distribution for added flavor and nutrition.
-
Prepare the Egg-Milk Mixture: In a mixing bowl, whisk the lightly beaten eggs until frothy. Gradually add the milk, whisking until the two are well blended. Season this mixture with a pinch of salt and whisk again.
-
Combine and Bake: Pour the egg-milk mixture gently over the arranged sandwiches, allowing it to soak into the bread. Sprinkle additional herbs, grated cheese, and a dash of pepper on top for a delightful crust once baked. Place the baking dish in the preheated oven and bake for about 18 to 20 minutes, or until the custard is set and the top is golden brown. Be careful not to overbake, as this can lead to a dry pudding. If you notice the top browning too quickly, you can cover it with aluminum foil.
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Serve and Enjoy: Once
