I put some slightly higher rent food in the oven this week. Even so, My savory bread pudding is still pretty much peasant food.
I adapted it from a Cheese and Wine Bake in the “I Hate to Cook Book,” by Peg Bracken. It is a tongue-in-cheek relic from the 60’s and 70’s that is, as advertised, simple, filling recipes for a harried housewife.
I kept the basic recipe, changed up the cheese, removed the mustard, added some sautéed veggies and herbs.
This is literally a refrigerator Velcro recipe. You can change the type and amount of vegetables to your taste. It’s not elegant, but it is delicious.
Savory Bread Pudding
Several thick slices of bread, enough to cover the bottom of a 9 X 13 baking dish
½ stick butter, softened
2 cloves garlic
2 cups shredded cheese
1 cup of white wine
½ cup of broth
1 rounded cup vegetables (I used a half an onion and a package of button mushrooms. I’ve also added zucchini and red peppers)
1-2 Tablespoons Worcestershire sauce
Several grinds of fresh pepper
Salt to taste
Pinch of cayenne pepper
Preheat oven to 350.
Soften butter. Crush garlic cloves and mush into butter. Spread butter on bread. Put slices face down in baking dish.
Sautee vegetables in a little bit of oil and a pinch of salt, and any herbs you want. You want them to give up their liquid and then let that liquid evaporate off. (If you don’t do this, your end result will be waterlogged). Stir them every couple of minutes, over medium-high heat. Turn it down if it starts to burn.
Meanwhile, beat the eggs, then add broth, seasonings, and cheese. Stir to mix.
When veggies are done, spread them evenly over the bread. Top with wine-cheese mixture.
Cook, uncovered, for 30 minutes, until bread absorbs liquid, eggs set up, and cheese is nice and golden. Serve with a green salad and a small glass of wine.