Savory Bread and Butter pudding for breakfast is as wholesome as it gets. It is creamy, salty, cheesy and comforting, exactly what I look for in a breakfast.
This savory bread and butter pudding was born in Prince Albert at the African Relish Cooking School. Whenever I present cooking classes there we cook for the entire weekend. Saturday mornings we indulge in this dish. In the wood-fire oven, of course it looks spectacular and has a smokiness to it. However, I make it here in my home kitchen with much success too.
Of course we all like a sweet Bread and Butter pudding, especially this one, made with croissants. Try this delicious version with berries, in Summer when berries are so abundant.
I use all my day-old bread and small bits of cheese or ham that was left in the fridge, only to eventually grow mold. The basis of this recipe consists of eggs, cream, bread and milk. Prefer mozzarella because of the creaminess and the fact that it is so oozy. Mature cheddar is a must. The rest is up to you. Here are a few of my favorite flavor to add:
– smoked ham and cheese
– Chorizo , chili and cheese
– spring onions and cream cheese
– cold-smoked salmon ribbons
Savory Bread and Butter Pudding
serves 4
Ingredients
4 cups white bread cubes – this is about half a loaf, crusts removed and cut into small cubes
500 ml cream – or 250 cream/250 milk
6 eggs
100 g mozzarella – grated
100 g mature cheddar – cut in very small cubes
4 Klein Merino salami sticks – cut in small rings
2 spring onions – finely chopped
salt and pepper to taste
parmesan cheese for serving
Method
Preheat the oven to 180 C. Grease a cast iron skillet of oven pan with non-stick spray. In a mixing bowl, mix the bread cubes, the grated cheese, salami, and cheddar cubes together. Add the spring onions and season with salt and pepper. Whisk the eggs and cream/milk together in a bowl and then add to the bread cubes. Spoon into the pan and bake for about 25 – 30 minutes. when you remove it from the oven the bread and butter pudding must still be slightly wobbly in the middle. Serve with chopped herbs of your choice and grated parmesan.
PS: This recipe can esaily be converted into a Savory Bread and Butter Muffins. Simply spoon the mixture into creased muffin pans and bake until cooked – about 20 minutes.
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