This savoury bread pudding can be served warm or at room temperature, rather like a quiche. Its good accompanied by a tomato salad.
Ingredients
75g ciabatta bread cut into cubes
3 tbsp olive oil
2 fat garlic cloves
2 medium leeks, chopped into small rounds
100g mushrooms, chopped into bite sized pieces
Oil or butter for frying
40 g strong cheddar cheese, grated
1 tbsp raisins
A handful of parsley, finely chopped
Thyme (optional)
300ml milk
3 eggs, beaten
Method
Ingredients
75g ciabatta bread cut into cubes
3 tbsp olive oil
2 fat garlic cloves
2 medium leeks, chopped into small rounds
100g mushrooms, chopped into bite sized pieces
Oil or butter for frying
40 g strong cheddar cheese, grated
1 tbsp raisins
A handful of parsley, finely chopped
Thyme (optional)
300ml milk
3 eggs, beaten
Method
- Heat oven to 160 C
- Grate the garlic using a microplane or use a garlic crusher and mix with the olive oil.
- Place the bread cubes on a non-stick oven tray and drizzle over the garlic oil, tossing to ensure they cubes are all coated.
- Bake for 20 - 30 mins until the cubes are crisp.
- Cover the raisins in boiling water and leave for 20 mins.
- Meanwhile, sauté the leeks in oil or butter until softened.
- Cook the mushrooms in butter or oil until tender.
- Mix together the bread cubes (croutons), leeks, mushrooms, drained raisins, and thyme adding salt and pepper to taste. Place in an oven proof dish. I used a quiche tin.
- Sprinkle grated cheese and parsley over the top.
- Mix together the milk and beaten egg. Pour over the bread, leek, mushroom mixture.
- Leave to stand for 1/2 an hour to allow the milk to soak into the bread.
- Bake at 180C for 25-30 mins until risen and golden.