A base for Savory Bread Pudding
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This one looks good - it was a "Best Recipe" winner: https://food52.com/recipes...
Cynthia is a trusted source on Bread/Baking.
Here are some that might interest you:
Pegeen is a trusted home cook.
Chicken, mushroom and leek strata by Yvonne Ruperti
Cheesy mushroom and spinach bread pudding by Meatballs&Milkshakes
You could do lots of different substitutions or additions for either of these: bell peppers, chopped squash, chopped broccoli, shallots, ham, sausage, etc. You might need to increase the eggs, milk or cream, and some bread cubes if you need to bind a higher volume of ingredients.
Abbie is a trusted source on General Cooking.
As a general rule, you can use the same basic formula as you would for a sweet bread pudding - bread, milk, eggs, but leave the sugar out and then think about what sorts of savories to add in - cheese, meat or veggie tidbits, herbs and spices. You'll want to cook it the same way, in a water bath, and let that top get crunchy!
Also two more things that I find are key to good bread pudding (in my world anyhow) - use more milk and eggs than you think you need, and let the bread soak for a minimum of 30 minutes. I find that if it's very wet looking it comes out with a much nicer bread / custard texture. I have a bad habit of not measuring but what I do is fill whatever baking vessel I am using with the bread chunks. Then in a big bowl I'll whisk about a 50/50 milk and eggs mix, maybe a TAD heavier on the milk, and add in the bread. Stir and let it soak for a bit and if it looks dry at all I whisk additional eggs and milk off to the side and add them. I like the bread to completely sodden and still have some loose custard mix in the bowl.
Chops is a trusted home cook.
Yikes! I have never used a water bath for a savory or sweet bread pudding - custard yes, but bread pudding no...
Right but what is that basic formula :)
I think 1 part bread to 1 part 50:50 egg/milk mixture, with the proviso that is you have very dry bread you may need to add additional milk and egg. I really do eyeball it each time and adjust on the fly - maybe start with a small batch (I often do individual puddings in ramekins) to experiment and see how it comes out texture-wise so you can get an idea of what you are looking for and also how your tastes run - you might like more or less custard than I do. Bake in a water bath at 350 for app 1 hour, until the top is crunchy and it feels set but not hard to the touch.
What do you mean by "re-use with other ingredients ?"
Re use other ingredients with the basic formula, whatever that is.
I guess I should have said use not re-use meaning incorporating other ingredients to make different puddings
Thomas Keller has great looking leek bread pudding in ad hoc at home. I just got the book and plan to try it soon. The book is pretty expens I've, so check AMA zon reviews to see if it will work for you. jackieB
thanks Jackie I just made the Leek bread Pudding, It is delicious
Try a Panade. Judy Rogers has a great one in the Zuni Cafe Cookbook, the combination of onions, swiss chard and gruyere with the bread and broth is fantastic. After you make it you will have a good idea what else will work. I found it in a blog post, skip the blogger's off topic blather and go right to the recipe.
Chris is a trusted source on General Cooking
Judy Rogers' first choice for a cheese was Fontina Val d'Aosta, which I think would be even better! She had advice about other options too, so if you can check out the book instead of the blog nutcakes referenced, I think you'd like it.
Nancy is a trusted home cook.
Here's a recipe that's a cousin to Savory Bread Pudding. http://www.saveur.com/article... - and, while it doesn't say so, it takes nicely to the addition of some blanched cauliflower, broccoli, asparagus or the like.
Another good recipe on this site: https://food52.com/recipes... (note recipe uses at least 2 pita loaves, and author Dania will soon update ingredient list to show them. they ARE mentioned in directions).
correction - my bad. Fattet chickpea bread pudding already shows "4 to 5 pita loaves" ...
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