Stuffing Without The Bird – also known as Savoury Bread & Butter Puddin’ – After Oven
Alternative Title: Savoury Bread & Butter Puddin’.
I’ve long a been a fan of Bread & Butter Pudding. Until last month, this has always been a sweet dish for me which has included various fruits and spices. I regularly collect bits of bread from loaves that aren’t quite finished and put them in the freezer. When I have enough to make a bread and butter pudding, I tend to do so. Last month, I already had portions of a recently made sweet pudding in the freezer so I decided I might try a savoury version.
‘gredients
- 750 grams stale bread
- 100 grams smokey cheddar cheese, broken into chunks
- 100 grams bitey blue cheese, broken into chunks
- 50 grams parmesan, grated
- 100 grams anchovices
- 6 eggs
- 3 cups of milk
- 1 tablespoon cracked pepper
- 2 teaspoons smokey paprika
- 2 tablespoons mixed herbs (dried)
- 3 spring onions
‘structions :day one
- Whisk eggs and milk together in large bowl
- Chop 50 grams of anchovies into tiny pieces, add to bowl
- Save other 50 grams of anchovies for tomorrow
- Add grated parmesan to bowl
- Chop white portion of spring onions into 3cm chunks, add to bowl
- Chop green portion of spring onions into tiny pieces, save for tomorrow
- Add cracked pepper, paprika and mixed herbs to bowl, mix
- Submerge bread into bowl, ensuring that all is coated and covered
- Add remaining cheesese to bowl, mix
- Cover bowl with lid or plastic wrap, refrigerate until tomorrw
‘structions :day two
- Preheat oven to 180ºC
- Pour bread mixture into baking tin lined with baking paper
- Randomly poke remaining anchovies into mixture (gently though, you don’t want to harm them)
- Sprinkle green portion of spring onions on top
- Bake for 45 minutes
- Remove from oven, slice
- Serve with sauce and salad of your choice
Savoury Bread and Butter Pudding – Ready for Eating – Slathered with a porky, herbal, spicy Béchamel sauce and served with a carrot, capsicum & currant salad.
