Monday, June 21, 2010
Corned Beef & Cheese Savoury Bread Pudding
As promised, here's the savoury bread pudding...for all the salty gals and boys out there.
Ridiculously easy to make and absolutely delicious, it's worth all the calorie splurge :D
- 2 slices wheat bread, buttered generously, rip into chunks
- 2 eggs, beaten
- 1 cup milk
- 1/2 cup grated cheddar cheese
- half a small tin of corned beef (you can also use sliced franks, chopped bacon, etc etc)
- mixed dry herbs (rosemary, oregano, sage, thyme), nutmeg, black pepper, a pinch of salt, a pinch of sugar, a dash of paprika, a bit of grated lemon zest
Preheat oven to 180C/350F. Mix the beaten eggs, milk, corned beef (crushed with fork to allow it to distribute evenly), most of the grated cheese (leave some for the top), and seasonings in a bowl. Add slices of buttered bread, submerge them in the creamy and eggy mixture, and pour into a lightly greased baking tin and top with the rest of the cheese. Bake in the middle shelf for about 40-50 minutes or until it springs back when touched, and if you want the top to turn really golden brown, transfer to top shelf and continue baking for a few minutes.
Let's see...creamy, cheesy, meaty and eggy bottom...
...with golden delicious topping.
If this slice of heaven and a cup of good coffee/tea don't put a smile on your face...I dunno what will ^_^