Making a savoury bread pudding is a great way to use up bread before it goes too stale to do anything else with. Here I have used focaccia but you can use any bread. The more flavour it has to start, the better it will taste after baking.
I recently came across a company that offers ready pressed juices and smoothies. They are not cheap but the convenience to me is worth it. My intention was to purchase 10 bottles and leave them in the freezer for very hot days. Or for the days that I travel to see customers. I contacted them directly and was most shocked that their pricing to the consumer was more than what I was paying from one of their stockists. I decided that I would rather support the local business and let the owner of the company know this. She seemed totally unfazed by her pricing. Now, I know that everyone has to make money and that is the point of business. But I gather she is selling to the stockist at a profit. And I know that he collects from her so she has no added expenses.
Today’s inspiration ♥ Recipe For Savoury Bread Pudding ♥ can be found on Lavender and Lime Click To Tweet
It just did not make sense to me that she would charge more than companies she supplies to. I loved having the frozen juices for hot days and decided to make a batch for myself. Now all I have to do is take them out of the freezer at home and bring them to work. Much easier said than done! As you will have noticed, I made a whole batch of focaccias as well. I was experimenting with the recipe and wanted to make a savoury bread pudding. My friend thought this was odd until I brought one to her house to go with the soups she was making. The bread was devoured, even though it was slightly undercooked. This to me is the best of eggy bread and a good use of focaccia that otherwise would have gone stale. Have you tried a savoury bread pudding?
Click on the links for conversions and notes.
Savoury Bread Pudding
- 270 g focaccia cut into large squares
- 2 eggs
- 40 mls milk
- 1.25 mls mixed herbs
- Salt and freshly ground black pepper to season
- Place the focaccia into an oven proof dish
- Break the eggs into a mixing bowl and pour in the milk
- Add the herbs, season to taste and whisk to combine
- Pour over the focaccia and leave to stand while your oven heats
- Preheat the oven to 140° Celsius
- Place the dish into the oven and bake for 30 minutes
- Remove and leave to cool slightly before cutting
Inspiration published on Lavender and Lime February 5:
Dave and I are overseas in the United Kingdom. We will be back at work on the 13th of February. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.