All good things in life are either free or fattening…
I have not met one person till date that does not have leftover bread and they don’t know what to do with it. Particularly in my case where my husband loves bread, we barely get through one loaf and there is another one waiting to be eaten in the pantry.
As a child one of the virtues my parents instilled in me was to never waste anything, food particularly. This virtue has developed my experimental cooking style, I always try and find ways to use everything in my pantry and fridge. Thankfully my husband loves his food as much as I do and is willing to sample my cooking experiments, which most times are successfully and every other time fail.
This recipe is an ode to leftover bread, cheese and veggies in your kitchen. All these handy ingredients will be transformed into a lip smackingly delicious savoury bread pudding. Quick to make and delicious to eat! I would like to add though that this recipe isn’t for the faint hearted. If you love your bread, cream and cheese then this is one tasty treat for you to consider making!Ingredients: 13 Cooking time: 40 minutes Serves: 4
- Four Multigrain bread buns (or any other buns/rolls you have)
- 100 gms of grated Gruyere cheese
- 60 gms of grated Parmesan cheese
- 75 gms of grated Swiss chesse
- 300 ml of light cooking cream
- Two eggs
- One cup sliced onion
- Two pods of garlic minced
- One cup chopped leek
- One cup sliced mushroom
- One tea spoon of rosemary leaves
- Five tablespoons of olive oil
- Salt to taste
Cut the buns into half and toast them in the oven at about 180 degrees for about five to seven minutes until light brown. Now assemble them in a baking dish greased with some olive oil. If you are using bread slices you will need about 12 slices, three slices for one bun.
In a pan add two tablespoons of olive oil and saute the sliced onion and minced garlic, until caramelised. Add the onion mix to a separate bowl and keep aside. Similarly saute the leek and mushrooms separately with one tablespoon of olive oil each.
To make the sauce in the pan you sauteed the vegetables add 300 ml of cream and stir it, followed by adding all the cheeses and the rosemary. Stir the sauce until the cheese melts, taste the sauce to see if you need to add more salt. Once all the cheese has melted crack the two eggs in the sauce and rapidly whisk it to prevent the eggs from cooking and turn the gas off.
To assemble, pour the sauce on the bread in the baking dish and top it with onion, leek and mushroom.
Bake the pudding in the oven for 25 minutes at 180 degrees. Let the pudding rest for five to seven minutes before you dig into it. I served the pudding with a simple kale, toasted almonds and chia seeds salad with a honey mustard dressing.
There it is! A modern savoury twist on the classic bread pudding. Hopefully with this LSD recipe no more bread will ever be wasted again.