Recipe: Savoury Bread Pudding?

Credit: Flickr /Imoore1118

Serve this savoury bread pudding in place of rice or potatoes

Bread pudding has always been associated with sweet endings, but a savoury version is just as tasty

These days, when we pay so much for those lovely country loaves studded with everything from fragrant herbs and cheeses to dried fruits and nuts, it’s almost criminal not to make use of the leftovers. This savoury bread pudding is a great substitute for potatoes, rice or noodles.



Ingredients

• 1 whole head garlic

• Olive oil for roasting garlic

• 3 large eggs, beaten

• 1-1/2 cups whole milk

• 1 cup grated Swiss cheese

• 1 Tbsp. Dijon mustard

• Sea salt

• Freshly ground pepper

• 1 medium onion, thinly sliced

• 1 Tbsp. grapeseed oil for 
 frying onion

• 6 slices bacon, chopped 
 and fried crisp

• 4 cups cubed day-old bread

• 1/2 cup grated Parmesan cheese



Instructions

1. To roast garlic, cut 1/4 inch off top of the garlic head; rub with oil, wrap loosely in foil and bake for 1 hour in a preheated 325°F oven until soft and golden brown.
2. Cool and remove papery skin. Set aside.
3. Grease an 8 x 4-inch loaf pan and set aside.
4. Whisk eggs in a large bowl.
5. Add milk, Swiss cheese and mustard.
6. Season with salt and pepper to taste.
7. Sauté onion slices in grapeseed oil until golden.
8. Add the cooked onion, bacon, roasted garlic and bread cubes to the egg mixture.
9. Toss well to evenly combine ingredients.
10. Pour into the prepared pan, top with Parmesan and bake 45 minutes in a preheated 350°F oven.

Serves 6 to 8.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.