Ever wanted to combine the goodness of all the best falvours you like into that one bite? Well, I achieved that today with this amazing bread pudding. We’ve all fancied the sweet version of bread puddings but it’s not always you are in the mood of something sweet.
The pudding that I made has everything that you can ask for: slightly crisp and crunchy exterior with a soft, melt in your mouth interior, subtle flavours of cheese and goodness of vegetables.
This recipe is so flexible so you can use any of the cheeses or vegetables/ meat that you like. I believe that it is bound to be a star attraction on your weekend breakfast table with both kids and adults asking for multiple helpings.
Savoury bread pudding.
- Bread slices cut into 2 cups of croutons
- 1 cup milk
- 2 eggs
- 1/4 cup Cheese, I combined Gouda and Cheddar
- 1 tsp Oregano
- 1/2 tsp white pepper
- 1/4 tsp nutmeg (optional)
- Red Raddish, Baby corn, Broccoli, spring onion, Spinach, cilantro, Mushrooms (assorted vegetables cut into same size pieces so that they cook at the same time)
- 1 clove of garlic, minced
- 1 tsp dried chilli flakes
- 1 tbsp oil
- Salt to taste
Heat oil in a sauce pan and sauté the garlic. Add all the vegetables and seasoning, cover and let it cook on low-medium heat for 4-5 mins. Check for salt, season accordingly. Mix in the bread and keep aside.
Whisk the milk, eggs and cheese on a bowl and add a lil salt if needed. Take an oven proof casserole and place the bread and vegetables mixture into it. Pour the custard over it and set aside for atleast 30 mins.
Preheat the over at 180 degree Celsius and cook the pudding for at least 45 mins or till the custard sets.
Here you go, a simple yet mouth water savoury bread pudding!