Roasted Garlic and Leek Savoury 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 savoury 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!
Ingredients:
- 6 slices stale Pat The Baker 100% Wholemeal bread
- 250ml double cream
- 125ml milk
- 2 tblsp roasted garlic purée
- 1 tblsp 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, beaten
Method:
- In a small sauce pan, gently simmer the cream, milk, garlic purée, 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
- While the bread is soaking, preheat your oven to 190°C
- After it has soaked, mix the egg yolks in with 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
