More Custard than Bread Pudding
Aug. 27th, 2025 08:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Savory Bread Pudding.
2 Tbsp unsalted butter
1 Tbsp olive oil
1/2 cup onion, minced
2 cloves garlic, ditto (Ha! I used... more.)
1 tsp turmeric
1/2 tsp cumin
1/2 tsp red chile flakes
8 oz mixed mushrooms
8 Brussels sprouts, thinly shaved or sliced
3 cups stale bread cut into 1/2" cubes
6 eggses
1 cup milk
pinch salt
1/4 cup grated Parmesan
Heat the oven to 350°. Grease a 9x13" baking pan.
Melt the butter in a large skillet over medium-high heat and cook until the solids start to turn reddish-brown, about 3-4 minutes. Add the olive oil, then the onion. Sauté for 4-5 minutes, then add garlic and sauté 30 seconds more. Add the spices and cook for 1 minute. Fold in the mushrooms to cook evenly and cook for 3 minutes. Add the sprouts and cook 5-6 minutes until they are tender.
Transfer the contents of the skillet to a large mixing bowl with the bread cubes, scraping any leftover bits. In a medium bowl, whisk the eggses, milk, and salt. Pour over the bread mixture in the bowl. Transfer the contents to the greased baking dish. Sprinkle the Parm over and bake for 30-35 minutes, until the egg is fully set and the top is golden-brown and crusty. Serve warm.
What worked: It was okay. Slightly different spice profile than our usual savory bread puddings, although the spice level wasn't very high. Much more custardy than bread pudding.
What didn't: Eh, it was fine. Honestly would have been improved with a small amount of pancetta or bacon for meat flavor.
Will I make it again? Probably not. A fair amount of work for "meh".
2 Tbsp unsalted butter
1 Tbsp olive oil
1/2 cup onion, minced
2 cloves garlic, ditto (Ha! I used... more.)
1 tsp turmeric
1/2 tsp cumin
1/2 tsp red chile flakes
8 oz mixed mushrooms
8 Brussels sprouts, thinly shaved or sliced
3 cups stale bread cut into 1/2" cubes
6 eggses
1 cup milk
pinch salt
1/4 cup grated Parmesan
Heat the oven to 350°. Grease a 9x13" baking pan.
Melt the butter in a large skillet over medium-high heat and cook until the solids start to turn reddish-brown, about 3-4 minutes. Add the olive oil, then the onion. Sauté for 4-5 minutes, then add garlic and sauté 30 seconds more. Add the spices and cook for 1 minute. Fold in the mushrooms to cook evenly and cook for 3 minutes. Add the sprouts and cook 5-6 minutes until they are tender.
Transfer the contents of the skillet to a large mixing bowl with the bread cubes, scraping any leftover bits. In a medium bowl, whisk the eggses, milk, and salt. Pour over the bread mixture in the bowl. Transfer the contents to the greased baking dish. Sprinkle the Parm over and bake for 30-35 minutes, until the egg is fully set and the top is golden-brown and crusty. Serve warm.
What worked: It was okay. Slightly different spice profile than our usual savory bread puddings, although the spice level wasn't very high. Much more custardy than bread pudding.
What didn't: Eh, it was fine. Honestly would have been improved with a small amount of pancetta or bacon for meat flavor.
Will I make it again? Probably not. A fair amount of work for "meh".
