When I think of bread and butter puddings, dessert normally comes to mind but this recipe is great and versatile... a one dish wonder, a great meat dish accompaniment or even a wonderful Christmas dinner side dish idea.
This is a recipe I designed for Pat the Baker as part of National Bread week here in Ireland.
Roasted garlic and leek savory bread and butter pudding
Bread puddings are a fantastic way of using up bread that has gone stale, and let’s face it, that can happen to the best of us. But bread puddings don’t always have to be sweet; here is a great savory recipe for you to try. It can be a side dish to a meat or can be the star of the show all by itself!
6 slices stale whole wheat bread
250ml double cream
2 tablespoons roasted garlic puree
1 tablespoon fresh thyme, minced
1 large leek, rinsed and sliced thin
1/2 onion, minced
2 cloves garlic, sliced
Salt and pepper to taste
4 egg yolks
In a small sauce pan, gently simmer the cream, milk, garlic puree, thyme, leeks, onion, garlic, salt and pepper for about three minutes. Remove from the heat and allow to steep for another few minutes.
Meanwhile, cut up the bread into cubes. Put into a large bowl and add the cream mixture. Mix to coat the bread and let soak for about 10 minutes, and up to a half hour.
Preheat your oven to 190c
After it has soaked, mix the egg yolks in to the bread.
Coat a suitable sized oven dish with (roasted garlic) olive oil, or 6/8 individual ramekins
Pour the bread mixture into the dish, cover with foil, and place on a baking sheet (in case it bubbles over), bake for 30 minutes. The pudding will have puffed up for sure. Remove the foil and continue to bake until golden brown on top. This will take about another 10 minutes. Keep an eye on it.
When browned, remove the pudding from the oven, let cool slightly and serve.