Stuffing Without The Bird

Savoury Bread & Butter Puddin’ - After Oven

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.


  • 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
Stuffing Without the Bird

Savoury Bread and Butter Pudding – Ready for Eating – Slathered with a porky, herbal, spicy Béchamel sauce and served with a carrot, capsicum & currant salad.

This entry was posted in Recipes and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.