Recipes

Savoury Bread Pudding with Lemon Myrtle

This one is a new savoury version of the old dessert favourite, Bread & Butter Pudding.  Flavoured with mushrooms and fresh herbs, loaded with melted cheese, this Savoury Bread & Butter Pudding can be served for brunch or lunch, or add a fresh salad & vegetables for a delicious supper.  A great way to use up bits and pieces of cheese, and any extra bread which might have gone slightly stale.

INGREDIENTS
1 TBSP butter
1 medium brown onion, diced
½ tsp dried thyme
1 TBSP dried ground lemon myrtle
¼ water (or white wine)
1 TBSP olive oil
250g mushrooms, sliced
Sea salt & ground pepper
2 cups milk
3 eggs, beaten
2 TBSP chives or spring onions, chopped
6-8 slices of bread, crusts trimmed off
2 cups of mixed grated cheeses

METHOD
Melt butter in a large frying pan over medium heat, add onion and dried herbs; cook slowly until onion is soft – 10 to 15 minutes.   Add water when pan gets dry.
Add olive oil, raise heat, add mushrooms and stir until coated with oil.  Cook for 3-4 minutes only, stirring frequently.  Remove from heat, add salt and pepper to taste.
Whisk milk into beaten eggs, add ½ tsp salt and chives.
Preheat the oven to 180° C (160°C if fan-forced)

Butter a baking dish or individual ramekins.  Arrange half the bread over the bottom, cutting pieces to fit any empty spaces.  Spoon the mushroom mixture over the bread, then half the cheese.  Add another layer of bread and the rest of the cheese.

Pour custard over the top, cover and bake for 20 minutes; remove the cover and bake another 10-15 minutes, until the custard is set.

Bits of bread not covered by the custard will be brown and crunchy—in contrast to the soft pudding underneath—for a lovely texture contrast.  Serve warm.