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The recipe starts with 8 eggs. Crack, crack, crack
nine times.
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To the eggs, I added 1 cup of milk.
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And 1 cup of plain, unflavored yogurt.
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Then I gave it a whisk. *WHISK*
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I measured 1 cup shredded colby-jack cheese, but the recipe says to use whatever grated or crumbled cheese you have. I personally believe that blue cheese would be yummy.
I like to say I personally believe at least four times daily.
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I stirred it in
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Then I added in some Dijon mustard.
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And some salt and pepper
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And whisked it smooth.
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Next, I grabbed 6 slices of stale bread. Okay, it wasnt stale. Nothing gets stale around my house, cause everyone eats everything up as soon as I bring it into the house. But I think what the submitter of the recipe was saying was, its okay to use bread that aint all that fresh anymore. I think a crusty french bread would be yummy, too.
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According to the recipe, I cut the slices of bread into quarters.
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I had some bacon left over from breakfast, which was a miracle. An anomaly. An aberration.
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I grabbed two tomatoes from my garden, lopped off the tops, and cut them in half lengthwise.
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Then I made thick slices, which wound up being half-moon shaped.
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The recipe called for a small bunch of silver beet/chard/spinach, so I grabbed whatever green I could find. Itll work.
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To assemble the dish, I buttered a pan.
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And scattered in the bread.
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Next, I chopped the bacon (I used peppered
can you tell?) and sprinkled it over the bread
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Followed by the tomato slices. Ugh, this looks good.
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Next came the greens
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And finally, the egg/milk/yogurt/cheese mixture to pull it all together.
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Mmm
isnt this pretty?
After baking for 30 minutes on 350 degrees, heres what it looked like.
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And the verdict? It didnt disappoint. It was delicious. And handy, tooaccording to Dani, you can use the basic recipe as a way of using whatever leftover bread, meat, and vegetables you have on hand.
Savory Bread and Butter Pudding
6 slices stale bread, quartered
4 pieces bacon, roughly chopped (or ham or other meat, or no meat if youre a vegetarian)
2 tomatoes, halved and thickly sliced
Small bunch of silver beet/chard/spinach, roughly chopped
1 cup grated or crumbled cheese cheddar, feta, blue, whatever floats your boat
8 eggs
1 cup milk
1 cup yogurt, plain
Salt & Pepper
1 tablespoon Dijon mustard
Preheat oven to 350 degrees
Grease baking dish
Fry bacon til crisp
Scatter bread around dish
Intersperse bacon, tomato, and greens amongst bread
Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.
Bake for 30-40 minutes until custard is set.
