Savoury Bread Pudding

This week I made savoury bread pudding. I made a huge pan so there would be plenty of leftovers. Although I see bread pudding as being a dish one would snuggle up to during the coldest months of the year, I can also see this fluffy seasoned dish making an appearance or two during the warmer months as well. 

To make this Savoury Bread Pudding you will need the following:

1 red onion, diced

approximately 10 mushrooms, sliced

small pint of cherry tomatoes, cut in half

a bunch of spinach or kale or swiss chard, chopped

olive oil

balsamic vinegar or red wine vinegar

thyme

tarragon

rosemary

summer savoury

smoky paprika

1 loaf of day old bread

8 eggs

2 cups of milk

salt and pepper  

Preheat the oven to 375ºF. 

Prepare all the vegetables. In a pan add some olive oil. Turn the element on to medium high heat. Once the oil has warmed up, add the onion. Stir. When the onion has soften a bit, add the mushrooms. Stir. Add the tomatoes. Stir again and let those vegetables simmer for a bit. When the mushrooms and tomatoes have soften a bit add the greens of your choice. Now the pan may look like it's going to overflow. Do not worry everything will simmer down. You made need to add some more olive oil and at this time you can add the balsamic vinegar or red wine vinegar. Stir to make sure everything is not sticking and gets coated with the oil and vinegar. Now it's time to add the herbs and seasoning. I didn't give exact measurements on the herbs and seasonings because you can adjust those to your liking. Once everything has simmered and looks like this...

  

I must say at this point the aroma was very inviting. Everything in the pan had come together nicely. Remove from heat and now it's time to prepare the bread. The day old loaf you use doesn't have to be pre sliced. Since mine was, I cut each slice in half making two triangle pieces. Once all the slices have been cut, butter the bottom of the baking dish. 

Arrange half the bread slices on the bottom of the pan. Take some of those lovely simmered down veggies and spread over the slices of bread. Then placing the remaining slices of bread on top of that and using the remaining veggie mixture on top. Now there is no rhyme or reason to placing the bread. Just place them as you see fit. Trust me when  all is said and done nobody is going to notice how the slices of bread were or weren't arranged. That is the pure charm of this dish. 

Break the eggs in a large bowl and add the milk, salt and pepper. Mix together. Then pour over top of the bread layered with the veggie mixture. Making sure everything gets coated. Pop in a preheated, 375ºF oven for about 40 minutes or until everything is puffy, golden and the eggs have set. Serve immediately with grated cheese on top. 

You can always change the order of the prep work by slicing the bread first, buttering the pan then chopping the veggies and continuing from there. Bread pudding whether sweet or savoury is such a labour of delightful comfort. - JW