Thursday, June 3, 2010

Savoury Bread Pudding

Aka what to do when you have leftover baguette, some mozzarella you picked up on sale, and olives languishing in the fridge.  I didn't follow the recipe exactly (I may have substituted dried herbs, cut down on the milk because I was running low, and guesstimated everything else), but I'm retyping the original because I'm feeling slightly lazy.  I skipped the bain marie though and think you should too, so I'm not including that.  This wasn't amazing, but it's decently good and uses things that you likely have lying around anyways ... a good emergency meal.

Savoury Bread Pudding (from How to Cook Everything Vegetarian)

3 cups milk
4 tbsp unsalted butter
1 cup chopped sun-dried tomatoes
1/4 cup chopped basil
salt and pepper
enough day old bread to fill your pan (8 slices rye?)
3 eggs
1/4 cup chopped black olives
2 cups grated or sliced mozzarella

1. Preheat oven to 350F.  Warm milk, butter, basil, tomatoes, and salt and pepper to taste in a small saucepan until the butter melts.
2. Butter or grease an 8 inch square baking dish.  Cut bread into bite sized pieces.
3. Put the bread in the baking dish and pour milk over it.  Let it sit, submerging bread that rises to the top.
4. In a small bowl, beat the eggs and stir them into the bread along with the olives and cheese.
5. Bake for 45 - 60 minutes.

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