Here’s a delicious recipe so you don’t have to waste me...

Savoury Bread & Butter Pudding

Serves 4

This is a dish my mother used to cook for my brothers and me when we were young and she needed to feed us cheaply with leftover bread and bits and pieces from the pantry. You can sprinkle any chopped leftover ham, mushrooms, vegetables or herbs that you might have between the layers of bread. This pudding is great reheated the next day, too.

Author: Adam Humphrey
Copyright © 2012 OzHarvest
The OzHarvest Cookbook

  • 10 slices stale bread
  • 50g butter, softened
  • 50g mustard, preferably English
  • 350ml milk
  • 2 1/2 tablespoons (50ml) cream
  • 1 bay leaf
  • 2 eggs
  • 1 pinch cayenne pepper
  • 100g leftover hard cheese, grated plus extra to top

Cut the crusts off the bread and quickly mix the crusts in a food pricessor to make breadcrumbs. Set aside for now. Preheat the over to 180ºC and grease a 1-litre (4-cup) oven proof dish.

Mix the butter and mustard together and butter the bread on both sides. Cut the bread slices in half diagonally to make triangles. Make a layer of bread n the base of the dish. Continue making layers until all the bread is used up, adding in any extras such as ham or cooked vegetables between the slices of bread as you go.

Heat the milk, cream and bay leaf in a saucepan without bringing to the boil. In a heatproof bowl, whisk the eggs until pale. Immediately add the hot milk and whisk until well combined. Ad the cayenne and grated cheese and whisk until the cheese melts. Season with salt and pepper.

Slowly pour the custard over the bread in the dish. If you have time, 'feed' the pudding gradually, by adding a few tablespoons of custard once the previous batch has been absorbed. Mix the breadcrumbs with extra grated cheese and scatter over the top. Bake the pudding for about 40 inutes until the custard has set and the top is golden brown. Once cooked, let the pudding rest for a couple of minutes before serving with salad greens.

Takeaway tips

  • Stale Bread

    Stale bread can still be useful and tasty! Turn it into bread crumbs and freeze or enjoy with a hot bowl of soup. There are so many great recipes available.

  • Only What you Need

    Before heading to the shops, make sure to write a list of what you need. This way you won’t buy more than you need, or buy anything you already have!

    http://www.lovefoodhatewaste.nsw.gov.au/at-home/plan-your-meals.aspx

  • Storage/Freezing

    The best way to store bread is at room temperature, wrapped in a paper bag and tea towel or sealed in its own plastic bag. Putting it in the fridge will make it stale faster, so freeze it if you want to keep bread fresh beyond a day or two.

    http://www.foodwise.com.au/foodwaste/ingredient-guide/

  • Organics Bin

    Throw mouldy bread and other food scraps into your green waste bin. If it goes to landfill when it breaks down it makes methane, a greenhouse gas 25 times more potent than CO2.

    http://www.foodwise.com.au/foodwaste/food-waste-fast-facts/foodwise-articles/composting-2/

  • Composting

    Save your kitchen scraps for a worm farm or chicken coop. Check with your council, as many offer subsidies to help you buy compost bins and worm farms. If you don’t have your own compost heap, use your green waste bins so they are processed into compost-based products.

  • Recycle your Bread Bags

    Bread bags and other soft plastics can’t be recycled in your standard yellow recycling bin, but you can take them to one of REDcycle’s drop off points at most major supermarkets – there are over 630 across Australia.

    http://www.redcycle.net.au/

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