|
Post by goldelox on Aug 22, 2017 9:26:00 GMT
Anyone ever make savoury bread pudding?
What's your recipe?
|
|
|
Post by marispiper on Aug 22, 2017 9:48:52 GMT
Anyone ever make savoury bread pudding? What's your recipe? Only the traditional sweet one. I never even knew there was an alternative...does it involve cheese by any chance?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 22, 2017 9:58:57 GMT
Anyone ever make savoury bread pudding? What's your recipe? Only the traditional sweet one. I never even knew there was an alternative...does it involve cheese by any chance? With every recipe the inclusion of a sausage helps.....
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 22, 2017 14:58:07 GMT
I think it is called "Fusion Cooking" to add strange things to traditional recipes I love bread and butter pudding rather than bread pudding, and would not like anything different adding to it
|
|
|
Post by ARENA on Aug 22, 2017 15:19:46 GMT
Method (Nigella)
Spread each slice of bread with mustard. Make sandwiches by putting each slice of cheese against the mustardy bread, and a slice of ham between them. Cut each sandwich in half to make two triangles. Squish the sandwich triangles into an ovenproof dish approx. 27 x 21cm x 6cm deep / 10½ x 8¼ inches x 2¼ inches deep. Beat together the eggs, salt and milk (I measure out the milk into whatever the mustard's been in for maximum flavour penetration) and then pour this over the sandwiches tightly packed in the dish. Cover the dish with clingfilm and leave in the fridge overnight. Next morning, preheat the oven to 200°C/gas mark 6/400ºF. Take the dish out of the fridge and remove the clingfilm. Sprinkle with the grated cheese and worcestershire sauce and bake in the oven for 25 minutes.
Stale bread is best.
I used to make this regularly for my growing boys......they loved it. The ingredients are really up to you or what left-overs you have.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 22, 2017 16:34:15 GMT
Method (Nigella) Spread each slice of bread with mustard. Make sandwiches by putting each slice of cheese against the mustardy bread, and a slice of ham between them. Cut each sandwich in half to make two triangles. Squish the sandwich triangles into an ovenproof dish approx. 27 x 21cm x 6cm deep / 10½ x 8¼ inches x 2¼ inches deep. Beat together the eggs, salt and milk (I measure out the milk into whatever the mustard's been in for maximum flavour penetration) and then pour this over the sandwiches tightly packed in the dish. Cover the dish with clingfilm and leave in the fridge overnight. Next morning, preheat the oven to 200°C/gas mark 6/400ºF. Take the dish out of the fridge and remove the clingfilm. Sprinkle with the grated cheese and worcestershire sauce and bake in the oven for 25 minutes. Stale bread is best. I used to make this regularly for my growing boys......they loved it. The ingredients are really up to you or what left-overs you have. Isn't that just a sort of posh croque monsieur?
|
|
|
Post by marispiper on Aug 22, 2017 17:56:16 GMT
I wonder what Goldelox makes of all this?
|
|
|
Post by goldelox on Aug 23, 2017 6:56:01 GMT
Mine is roughly the same as Nigella's but I add tomatoes.
|
|