Did you make too much bread?
You have too much bread and sourdough is hard to repurpose as a dessert. Bread pudding can be savory too. Is savory bread pudding just stuffing? Discuss.
- About half a loaf of leftover, stale bread
- 2 cups cream
- 2 eggs
- 2 tsp salt
- 1 head garlic
- 2 tbsp herbs
- 1 small sautéd onion
- 2 tbsp olive oil
- 1 tbsp paprika
- butter for greasing the baking pan
- (I used rosemary and parsley)
Have fun with your seasonings and eat this for brunch. Brunch can happen at midnight nowadays, too.
- Preheat the oven to 300 degrees. Break bread into 1 inch pieces and spread on a baking tray. Bake until lightly browned, 10-15 minutes.
- While the bread is in the oven, dice and sauté the onion in olive oil and paprika.
- In a large bowl, whisk together the cream, eggs, salt, finely chopped, pressed, or grated garlic, and chopped or dried herbs.
- When you take out the bread, increase the heat to 375 degrees.
- When the dry bread and sautéed onion have cooled, combine them with the wet mixture. Let sit for 25-35 minutes until it seems like the bread has absorbed the liquid and everything looks spongy.
- Find a deep baking pan and grease it with butter so the bread pudding doesn’t stick.
- Spread out the spongy garlic bread mixture in the baking pan and put in the oven for 35-45 minutes, until the top is crispy and the pudding is firm.
This keeps well in the fridge and can be a side for just about anything. Also, this can be finger-food if you believe in yourself.