Reviving Stale Bread: Savoury Bread Pudding Recipe

Bread is one of the world’s most wasted foods. I am sure many of us can relate to buying a loaf of bread and not being able to finish it before it goes past its prime. Throwing food away does not only undermine your financial wellbeing, it also involves a complex web of environmental and social issues. There are numerous ways to utilise leftover bread or revive stale bread before it goes bad. For instance, you can make your own breadcrumbs and croutons using leftover bread – they can keep for weeks! A savoury bread pudding proves to be another great way to use up leftover bread, as well as off-cuts of meats and vegetables. Food waste is avoidable!

Savoury Bread Pudding Recipe

Ingredients

• 1 tbsp butter at room temperature for greasing baking dish

• 1 tbsp butter for sautéing ingredients

• 1/4 tsp cooking oil

• 1 tsp garlic powder

• 1 tsp sugar

• 1 small onion, sliced

• 2 slices of bacon, chopped into small pieces

• 1 small carrot, cut into thin strips

• 7-8 fresh white button mushrooms, sliced

• 1/2 cup fresh coriander, roughly chopped

• 1 1/2 cups grated cheddar cheese (I am using Dairyworks’ Smokey Joe, a mix of grated Parmesan, Colby & Cheddar)

• 6 pieces of bread (I am using the $1 whole-wheat loaf)

• 3 large eggs

• 1 cup milk

• 1/2 cup cream

• Salt

• Pepper

Method

1) Grease baking dish with butter to prevent sticking. I used a 20cm baking dish and 5 mini tart tins for this recipe. You can adjust the recipe proportion to fit your baking dish.

2) Start by sautéing bacon bits in a non-stick pan over medium-high heat. You don’t need more than a 1/4 teaspoon of oil as the bacon will release fat when cooked. This will take about 3 to 5 minutes before the bacon turns brown. Be careful not to burn them.

3) Remove browned bacon bits from pan and set aside, leaving the oil behind.

4) Using the same pan, sauté sliced onion over medium-low heat for 1 to 2 minutes. Add carrot strips and continue sautéing for another minute.

5) In the same pan, add 1 tbsp of butter, then add sliced mushrooms. Season with 1 tsp garlic powder, 1 tsp sugar, a pinch of salt and pepper. Continue sautéing for 2 minutes.

6) Cut each slice of bread into 9 small pieces (3 by 3). In a large mixing bowl, toss bread pieces, grated cheese, bacon bits, chopped coriander, and the sautéed mix together.

7) In another mixing bowl, whisk eggs, milk, cream, 1/4 tsp salt, and 1/4 tsp pepper. 8) Using a tong or clean hands, fill baking dish with bread mixture in baking dish to the top. Ladle egg mixture over it till the baking dish is almost full. Do not fill baking dish to the brim as it will expand a little when baking.

9) Cover and let the baking dish sit for at least an hour before baking to allow the bread to soak up the liquid and for the flavours to infuse.

10) Pre-heat oven to 180°C.

11) Baking time differs according to the size of the baking dish. The 20cm baking dish takes 30 minutes, while the mini version takes just 15 minutes.

Melissa Koh is a third year BA student double majoring in Culinary Arts and English & New Media. Follow her dining and cooking adventures on Instagram: @melicacy.