Think, think, think..........
Nowadays, bread comes with expiry date. My family could hardly finish a normal loaf of bread before its shelf life. What do I do? I store the remaining 2 to 3 slices in the freezer.
Then comes another fresh loaf and the same happens to it.
Eventually I have a new loaf of 'expired bread' in the freezer.
I thought I would keep it for my grandsons to feed the fishes at a nearby pond but I remembered coming across a recipe by Mochachocolata-Rita and changed my mind.
A Savoury Bread Pudding! It got me excited. I have eaten the dessert type of bread pudding which is sweet and I would drown it in vanilla cream! YUM!
But a savoury one - this I had to try!
What I Used: (I tweaked the recipe to suit my taste)
2 slices wheat bread (I used 3 slices wholemeal), buttered and ripped
2 eggs (I used 3 eggs)
1 cup milk (I used low-fat milk)
1/2 cup grated cheese (I used 3/4 cup cheddar), keep some for topping
1/2 tin cornbeef (I used 1/3)
1 medium white onions, coarsely chopped
2 red chillies, thickly sliced
1 teaspoon mixed herbs
1/2 teaspoon parsley
1/2 teaspoon black pepper
What I Did:
1. Beat eggs and milk lightly. Mix in cornbeef.
2. Add in spices, some cheese, onions and chilli. Mix well.
3. Grease and line tin. (I used a 20-cm round tin and lined with foil.)
4. Pour mixture into tin and sprinkle top with remaining cheese.
5. Bake at pre-heated oven 180 degrees C for 40 to 50 minutes.( After 25 minutes, I covered the top with a foil as it was getting quite brown and left it on till end of baking time.)
6. Cool slightly and serve while still warm.
As I did not grease the foil well, it was quite difficult to remove the pudding without getting part of it stuck.
I had it for dinner with some greens. Satiation was the feeling!