I’ve been dreaming of a savoury bread pudding for a while now. I’m happy that this past weekend, I got to make my savoury bread pudding fantasy a reality.
I was happy to use the gluten-free cornbread I made on Sunday too. I should have made an extra batch, it was so tasty.
Although chock full ‘o healthy stuff, this cornbread is a decadent dinner. This would be a great recipe to serve as a vegetarian main at your next family dinner. It is wonderful.
After trying this recipe, I look forward to trying many more savoury bread puddings. There are just so many possibilities!
Enjoy!
[Recipe] Savoury Bread Pudding with Cornbread and Squash
1 recipe gluten-free cornbread, or 10 cups other bread, cubed
1 squashed, roasted and cubed
2 Tbsp olive oil
1 cup onion, chopped
2 tsp garlic, chopped
2 cups mushrooms
2 tsp fresh thyme, chopped (or 1 tsp dried)
1/2 bunch kale
6 eggs
1 cup heavy cream
2 cups milk
1 cup parmesan cheese, grated
1/4 cup pine nuts, toasted
salt and pepper, to taste
Preheat oven to 325F.
Cut the cornbread into cubes, about 1-inch or so. You should have about 10 cups of bread. Spread on a baking sheet. Pop the cubes into the oven for about 15 minutes, until the bread is dried out a bit.
Trim the kale of the woody stems, and chop.
Remove the cornbread from the oven, and increase the oven temperature to 375F. Allow the bread to cool a bit.
Saute the onion and garlic for about 5 minutes, until the onions start to turn translucent.
Add the thyme and the mushrooms to the pan. Saute 5 minutes more, until the mushrooms are starting to soften and cook through.
Add the kale. Saute another 5 minutes, until the kale is a nice bright green colour.
Prepare the custard. Mix the eggs, cream, milk, and salt and pepper in a large mixing bowl.
In another large mixing bowl, combine the cornbread, squash, and vegetable mixture.
Add the custard to the vegetable mixture. Add the parmesan cheese, and stir well to combine.
Pour the mixture into a large oven-safe dish. Sprinkle the pine nuts on top.
Bake for 45 minutes, until golden and set.
We served this with a side of steamed green beans. It was scrumptious.
- 1 recipe gluten-free cornbread, or 10 cups other bread, cubed
- 1 squashed, roasted and cubed
- 2 Tbsp olive oil
- 1 cup onion, chopped
- 2 tsp garlic, chopped
- 2 cups mushrooms
- 2 tsp fresh thyme, chopped (or 1 tsp dried)
- 1/2 bunch kale
- 6 eggs
- 1 cup heavy cream
- 2 cups milk
- 1 cup parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- salt and pepper, to taste
- Preheat oven to 325F.
- Cut the cornbread into cubes, about 1-inch or so. You should have about 10 cups of bread. Spread on a baking sheet. Pop the cubes into the oven for about 15 minutes, until the bread is dried out a bit.
- Prepare the kale: Trim the kale of the woody stems, and chop.
- Remove the cornbread from the oven, and increase the oven temperature to 400F. Allow the bread to cool a bit.
- Saute the onion and garlic in the olive oil for about 5 minutes, until the onions start to turn translucent. Add the thyme and the mushrooms to the pan. Saute 5 minutes more, until the mushrooms are starting to soften and cook through. Add the kale. Saute another 5 minutes, until the kale is a nice bright green colour. Set aside.
- Prepare the custard. Mix the eggs, cream, milk, and salt and pepper in a large mixing bowl.
- In another large mixing bowl, combine the cornbread, squash, and vegetable mixture.
- Add the custard to the vegetable mixture. Add the parmesan cheese, and stir well to combine.
- Pour the mixture into a large oven-safe dish. Sprinkle the pine nuts on top.
- Bake for 45 minutes, until golden and set.
