All posts tagged Savory

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.

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5 from 1 vote

Savoury Bread Pudding Fast2eat Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: American, Brazilian, Canadian
Servings: 6 people
Calories: 476kcal

Ingredients

  • 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)
  • Oregano
  • Basil
  • 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

Topping

  • Parmesan cheese (grated)

Instructions

  • In a Mixing Bowl, Whisk the eggs with the milk, cream and tomato sauce.
  • 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.

Notes

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.

Make Ahead:

  • 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.

Nutrition

Calories: 476kcal | Carbohydrates: 50g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1429mg | Potassium: 405mg | Fiber: 2g | Sugar: 9g | Vitamin A: 11% | Vitamin C: 3% | Calcium: 58% | Iron: 21%
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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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It looks like a simple salad. But soon in the first slice, you will find that it is the best tomato you have ever tasted.

It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

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5 from 1 vote

Tomato Dehydrated with Pink Salt Fast2eat Recipe

The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Prep Time10 mins
Total Time1 d 10 mins
Course: Appetizers & Starters, Side Dish
Servings: 6 people
Calories: 126kcal

Ingredients

  • 6 Tomato Roma or any good, ripe tomato
  • Himalayan pink salt
  • Basil pesto sauce
  • Mini bocconcini (baby mozzarella balls)
  • Olive oil
  • Savory
  • Basil
  • Oregano

Instructions

  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut them into thin slices using this Holder (it is so helpful to cut the tomatoes). I remove the seeds and gelatinous pulp, but it's up to you.
  • Transfer the tomato slices to a Strainer in layers. Splashing the Himalayan Pink Salt into the tomato evenly in each layer. All slices should be with some pink salt.
  • Place theStrainer over a deep Bowl. Leave in the oven (the oven must be OFF and room temperature) for 24 hours.
  • Drain the bocconcini. And using this Egg Slicer Tool cut the Bocconcini cheese and put in an Airtight Glass Container and pour on the Basil Pesto Sauce.
  • After 24 hours, remove the tomatoes from the oven and drain the water from the bowl.
  • In a Glass serving platter, arrange the tomato and bocconcini slices, and drizzle with pesto and olive oil and your favorite herbs. My suggestion is Basil leaves, oregano and Savory.

Notes

I suggest using Roma or plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe. You can add another fresh hardy herbs such as oregano, sage, thyme, rosemary…as desired

This is an original and exclusive recipe, therefore you won't find it or any similar one anywhere else.

Nutrition

Calories: 126kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 519mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 24% | Vitamin C: 26% | Calcium: 12% | Iron: 3%
Slow-Roasted Tomato Fast2eat Recipe
Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Check out this recipe
Homemade oven-dried tomatoes Fast2eat
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Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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