It is a delicious casserole dish, also called as strata (or stratta), and very similar to this Brazilian Blender Pie, quiche or frittata, made from a mixture which mainly consists of bread, eggs, milk and cheese. It may also include meat and/or vegetables.
I hate to waste anything, and this is a very simple solution for the leftover bread. You can eat it for brunch, lunch or dinner.
This elegant casserole dish of cubes of bread baked in custard is often a lifesaver on busy days and within 10 minutes you can have it in the oven! You can also assemble it the night before and pop it in the oven as soon as you wake up. I also like it because you can pretty much use whatever you want as a filling. For this one I used cheese and smoked ham but the recipe is pretty flexible so you can play around with different meat and/or sautéed vegetables depending on what you have on hand.
Savoury Bread Pudding Fast2eat Recipe
- 1 Egg (lightly beaten)
- 2 cups Milk
- 1/2 cup Cream (heavy cream/ whipping cream/half half)
- 2 tbsp Tomato sauce
- 1/2 Onion (chopped)
- Salt (optional) to taste
- Black pepper or Paprika (optional) to taste
- 500 g Bread (day-old peasant bread, grossly cut into 1-inch cubes)
Filling option with cheese and ham
- 150 g Smoked ham (coarsely shredded)
- 250 g Mozzarella cheese (coarsely shredded) Any meltable cheese will work here
- Parmesan cheese (grated)
- To save time chop the onion using an Electric Chopper. Add chopped onion to egg and milk misture.
- Add the bread to the bowl, using a Silicone Spatula stir gently until the bread is evenly moistened.
- With a Food Processor coarsely shred the smoked baked ham and mozzarella cheese.
- Add the herbs (in this one I used oregano and basil but you can use your favourite ones), mozzarella cheese and smoked ham (or your favourite filling). Stir until well mixed.
- Preheat the oven to 400°F/200°C.
- Transfer to a casserole dish and top with Grated Parmesan Cheese.
- Bake for 20-30 minutes, until the bread pudding is puffed, set and golden brown all over.
- Be sure to serve warm because it tastes great warm but not cold.
No matter what filling you choose, I do think cheese is pretty much mandatory.
Be creative! Use leftovers, use different vegetables, cheese, meat, any combination and enjoy it!
Some suggestions are: Canned or fresh tuna, salmon or sardines, ham (smoked or regular), grilled shrimp, crab meat, bacon, sausage, pepperoni, ground meat or diced chicken, any cheese (just make sure to pair with a mild meltable cheese like mozzarella for the best texture) such as Monterey, Jack,, cheddar, fontina or gruyère, feta, goat cheese, blue cheese and or brie, broccoli, sauté spinach, marinated artichoke hearts, escarole, leeks, kale, onions, caramelized onions, sautéed mushrooms, diced or cherry tomatoes, shredded carrots, butternut squash, asparagus, or any vegetable (roasted and/or raw), dried cranberries, raisins, pecans, walnuts, peanuts, Dijon mustard, garlic, nutmeg, herbs (parsley, scallions, green onions, basil, oregano, thyme, rosemary, among others).
If you are vegetarian you can easily use any favourite vegetable and leave it out of any meat.
- The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking.
- The baked bread pudding can be kept at room temperature for up to 4 hours and can also be refrigerated overnight or up to 3 days. Reheat at 350°F/180°C before serving, microwave is not recommended.
Choose an oven-proof baking dish that's about the right size to feed however many people you're planning on serving and just follow the simple recipe ratio.
You can use any kind of bread: sliced bread, rolls, buns, crusty loaf, whole wheat, even gluten-free bread.
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