Savory Bread & Butter Pudding Printable Recipe
This is the fourth of five finalist recipes for the Dairy Contest, the winner of which will be announced this Monday (Labor Day!) This recipe, submitted by Dani, appealed to me on many levels, not the least of which was that it resembles a similar recipe I’ve made before, which I love and gobble up unabashedly. This particular recipe had a couple of twists, of course, and used plain yogurt in the custard mixture, which translated to a light, delicious breakfast bread pudding fitting enough for lunch and dinner, too. Let’s make it and you’ll see what I mean.
The recipe starts with 8 eggs. Crack, crack, crack…nine times.
To the eggs, I added 1 cup of milk.
And 1 cup of plain, unflavored yogurt.
Then I gave it a whisk. *WHISK*
I measured 1 cup shredded colby-jack cheese, but the recipe says to use whatever grated or crumbled cheese you have. “I personally believe” that blue cheese would be yummy.
I like to say “I personally believe” at least four times daily.
I stirred it in…
Then I added in some Dijon mustard.
And some salt and pepper…
And whisked it smooth.
Next, I grabbed 6 slices of stale bread. Okay, it wasn’t stale. Nothing gets stale around my house, ’cause everyone eats everything up as soon as I bring it into the house. But I think what the submitter of the recipe was saying was, it’s okay to use bread that ain’t all that fresh anymore. I think a crusty french bread would be yummy, too.
According to the recipe, I cut the slices of bread into quarters.
I had some bacon left over from breakfast, which was a miracle. An anomaly. An aberration.
I grabbed two tomatoes from my garden, lopped off the tops, and cut them in half lengthwise.
Then I made thick slices, which wound up being half-moon shaped.
The recipe called for a small bunch of silver beet/chard/spinach, so I grabbed whatever green I could find. It’ll work.
To assemble the dish, I buttered a pan.
Next, I chopped the bacon (I used peppered…can you tell?) and sprinkled it over the bread…
Followed by the tomato slices. Ugh, this looks good.
Next came the greens…
And finally, the egg/milk/yogurt/cheese mixture to pull it all together.
Mmm…isn’t this pretty?
After baking for 30 minutes on 350 degrees, here’s what it looked like.
Oh, dear. This looks very promising.
And the verdict? It didn’t disappoint. It was delicious. And handy, too—according to Dani, you can use the basic recipe as a way of using whatever leftover bread, meat, and vegetables you have on hand.
Thank you, Dani!
Only one more recipe to go before the winner is chosen and announced on Labor Day. It’s getting close…
Savory Bread and Butter Pudding
6 slices stale bread, quartered
4 pieces bacon, roughly chopped (or ham or other meat, or no meat if you’re a vegetarian)
2 tomatoes, halved and thickly sliced
Small bunch of silver beet/chard/spinach, roughly chopped
1 cup grated or crumbled cheese — cheddar, feta, blue, whatever floats your boat
8 eggs
1 cup milk
1 cup yogurt, plain
Salt & Pepper
1 tablespoon Dijon mustard
Preheat oven to 350 degrees
Grease baking dish
Fry bacon ’til crisp
Scatter bread around dish
Intersperse bacon, tomato, and greens amongst bread
Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.
Bake for 30-40 minutes until custard is set.
Savory Bread & Butter Pudding Printable Recipe
