TIP OF THE DAY: Savory Bread Pudding
Dessert lovers know the comfort of a rich bread pudding, a way to top yesterday’s bread with custard and cook it in a casserole dish into something sublime. (“Casserole” has a broad definition: simply, a side dish or stew cooked slowly in an oven.) Leave out the sugar and you have a savory custard, to be served as a side with dinner. Bread pudding originated in the 11th or 12th century as a way to use stale bread. Pieces of bread were cut or torn, combined with other ingredients (cheese, onions, mushrooms and other vegetables, bits of meat), topped with custard and then baked until the top was set but the inside was soft and creamy. Also see our related article on savory custard. SAVORY BREAD PUDDING RECIPES |
![]() Spinach and garlic bread pudding. While most recipes blend the bread with the other ingredients, in this version it sits on top. It makes for a prettier presentation. Here’s the recipe, from Food & Wine. |
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We’ve provided one recipe below that uses applewood smoked bacon, but here’s an assortment of delicious options from Food & Wine. But the great thing about bread pudding is that you can use any bread, or a mixture of breads. In other words, if you have leftover baguette, challah and cornbread, toss them together. |