Today I reviewed revisions for Wined and Died, the fifth Home Crafting Mystery. Usually I have a rough menu plan for the week, but I hadn’t really thought about dinner tonight. Suddenly it was 6:00 p.m. Usually I’d just grab something out of the freezer and heat it up – soup, chili, a casserole.
The dairy delivered milk today. I’d picked up the egg share on Tuesday. And there was a half loaf of chewy ciabbata slowing growing stale in the bread drawer. Add in some grated sharp Cheddar and a handful of leftover chopped ham, and dinner was savory bread pudding with sliced heirloom tomatoes.
Savory Bread Pudding
Tear or cut 5 or so slices of chewy bread into 1-inch cubes. Leave on the crusts. Toss together with 1 cup chopped ham and 1 cup grated cheddar cheese and put in a buttered, 1-quart casserole dish. Combine 3 beaten eggs with 1 1/2 cups milk and 2 teaspoons of Worcestershire sauce. Pour this mixture over the bread, etc., and press the bread down with a fork until it absorbs some of the milk and egg. *
Bake in a 300 degree oven for about 45 minutes, or until a cake tester comes comes out clean. Then broil the top so it’s all golden brown and crusty.
*You can put this together and let the bread soak up all the liquid overnight, like a strata. Then bake the next morning for a yummy breakfast or brunch.
And, of course, you can use any kind of meat (leftover sausage, bacon, grilled chicken, shrimp) and any kind of cheese. A handful of fresh chopped herbs is a good addition, or caramelized onions, spinach, chard or cooked mushrooms. You get the idea.