SAVOURY BREAD PUD­DING

New Zealand Woman’s Weekly - - GREEN GOODNESS -

This is a lovely old recipe which uses up stale bread and pro­vides a de­li­cious veg­e­tar­ian dish. If you want to add meat, try some pieces of cooked ba­con or sausage.

1 tbsp but­ter

500g mush­rooms, sliced

1 onion, chopped

1 tsp fresh thyme

2 gar­lic cloves

1 bunch sil­ver­beet or

spinach, chopped

125g day-old bread, white or whole­meal, cut into 5cm cubes

1 cup grated cheese

2 eggs

1 cup milk

1 Pre­heat oven to 180°C. Heat the but­ter in a fry­ing pan, then add the mush­rooms. Cook un­til they be­gin to soften, then add the onion, thyme and gar­lic. Sea­son to taste. Con­tinue to cook un­til the mush­rooms are ten­der, then stir in the sil­ver­beet and wait un­til it wilts. Re­move from the heat.

2 Grease a small bak­ing dish. In a bowl, com­bine the bread cubes, the mush­room mix and grated cheese, then toss. Put in the bak­ing dish.

3 Beat the eggs and milk to­gether, then pour over the bread mix ture. Al­low to sit for 10 min­utes while the bread ab­sorbs the liq­uid. Trans­fer to the oven and bake for 30 min­utes or un­til it is puffed up and golden brown.

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