Description
Savory Bread Pudding is a great recipe if you have lots of leftover vegetables from a roast dinner. It makes one hearty and budget-friendly dinner.
Ingredients
Units
Scale
Bread pudding
- 15g (1 tbsp) butter
- 600g (1 1/2 loaves) brioche bread
- 900g (2lbs) leftover roast vegetables (we used parsnips, carrots, brussels sprouts, onion and chestnuts)
- 430ml (1 3/4 cup) milk
- 125ml (1/2 cup) heavy cream
- 4 eggs
- 1g (1/2 tsp) garlic powder
- 1 sprig fresh rosemary, leaves only finely chopped
- 90g (1 cup) grated Parmigiano Reggiano cheese
- 175g (3/4 cup) grated Cheddar cheese
- salt and pepper, to taste
Creamy mushroom sauce
- 30g (2 tbsp) butter
- 300g (1 1/2 cups) mushrooms, cleaned and sliced
- 2g (1 tsp) garlic granules
- 250ml (1 cup) heavy cream
- 60g (2/3 cup) grated Parmigiano Reggiano cheese
- 3g (2 tbsp) fresh parsley, washed and finely chopped
Instructions
- Preheat the oven to 220°C / fan 200°C / 425°F / gas mark 7.
- Grease a large ovenproof casserole dish with butter, then set aside.
- Cut the brioche into thick, diagonal slices, being careful not to cut it all the way to the bottom. (This should hold the bread together for when you cut it in the opposite direction.) Now cut the brioche in the opposite direction, cutting all the way through. You’ll end up with 5cm (2in) thick brioche pillars.
- Place two pillars of brioche flat at one end of the casserole. This allows you to lean the pillars at an angle.
- Alternating between the brioche pillars and the leftover vegetables of your choice, create layers of bread interspersed with vegetables in a balanced manner.
- Place the milk, cream, eggs, garlic powder, rosemary and both cheeses in a bowl then whisk until well incorporated.
- Pour evenly over the bread casserole, coating all off the bread with the eggy mixture.
- Bake in the oven for 30 minutes.
- Fifteen minutes before the casserole is due to come out of the oven, prepare the creamy mushroom sauce.
- Melt the butter in a large frying pan then fry the mushrooms at a high heat for 3 minutes.
- Add the garlic granules and cook for another minute.
- Pour in the double cream, stir and let it bubble for a minute.
- Sprinkle in the Parmigiano Reggiano cheese, and stir until it’s melted.
- Stir in the parsley and pour into a gravy boat.
- After the casserole has cooked for 30 minutes, remove from the oven and serve immediately with the sauce. Enjoy!
Notes
- This recipe is ideal when you want to use up your leftovers after Thanksgiving, Christmas or Sunday roast.
- In our case, we used parsnips, carrots, brussels sprouts, onion and chestnuts that were leftover from our Christmas dinner. That said, you can also use butternut squash, sweet potato, swede, beetroot, kale, mushrooms, celeriac, broccoli, cauliflower, you get the idea! Use whatever ratios you please but stick with the weight to bread ratio!
- Quite frankly, you can cut the bread into any shape or form you like, provided that it is chunky!
- If you can’t get hold of fresh rosemary you can use 1g (½ tsp) dried rosemary instead or check out one of these rosemary substitutes.
- Find you have plenty of double cream leftover? Don't let it go to waste! Follow my guide find the best way to freeze double cream!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
