NOT-SO-STALE BREAD PUDDING

NOT-SO-STALE BREAD PUDDING

NOT-SO-STALE BREAD PUDDING

NOT-SO-STALE BREAD PUDDING

NOT-SO-STALE BREAD PUDDING

Sourdough is all the rage these days. People are making so muchof it they don’t know what to do with it. The first rule is to never coversourdough. Leave it uncovered without any exposed interior.
Prep Time 15 mins
Cook Time 40 mins
Course PUDDING
Servings 6

Equipment

  • 1 APTITLIG Board
  • 1 IKEA 365+ Fork
  • 1 KAVALKAD Pan
  • 1 GRUPPERA Napkin

Ingredients
  

SCRAPS

  • Stale bread
  • Wrinkled
  • mushrooms

INGREDIENTS

  • 2 tbsp (30 ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 pinch Salt
  • 1 cup (125 g) wrinkled mushrooms, chopped
  • 6 eggs
  • 2 cups (120 g) day-old bread, cubed intobite-sized pieces
  • ½ cup (125 ml) vegetable stock
  • 1 cup (150 g) cherry tomatoes, cut in half
  • 1 tbsp (15 g) chives, chopped
  • 1 tbsp (1½ g) rosemary, chopped
  • 1 tbsp (3 g) fresh thyme leaves, removed fromstems and chopped
  • 2 tbsp (14 g) goat cheese, crumbled (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a pan over medium heat, add theolive oil. Sweat the onion and garlicwith a pinch of salt.
  • Add wrinkled mushrooms and cook for4 to 6 minutes or until the mushroomsare soft. Set aside.
  • In a large bowl whisk the eggs.
  • Add all ingredients to the eggs, exceptthe goat cheese.
  • Pour into an ovenproof dish and bakefor 20 to 30 minutes, until eggs are set.
  • Remove from the oven and add thegoat cheese.

Notes

SOURDOUGH LIFE CYCLE
  • Day 1: Enjoy with butter and jam.
  • Day 2: Make an avocado toast — you’ve started to make your next loaf.
  • Day 3: Cut thickly and toast in a pan with butter. Make a sandwich.
  • Day 4: You are at the end. It’s either going in the compost or you are making an amazing second life with it
Keyword NOT-SO-STALE BREAD PUDDING
Tried this recipe?Let us know how it was!

 


Leave a Reply

Your email address will not be published.

Recipe Rating