Friday, October 29, 2010

Savory Bread Pudding

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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.

Dig in!

*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.


  1. That sounds delicious! :)

    (I found your blog through your website, which I found in turn from your ad on Rhonda Jean's Down to Earth blog. I've just read and very much enjoyed your first book, and I look forward to reading the others, as well as your blog.)

  2. Welcome to Hearth Cricket, Helena! So glad you liked Lye in Wait, and thanks for letting me know that you found me via Rhonda Jean's blog.

  3. Oh, how did I almost miss this one? I am a bread pudding aficionada. Having taste-tested this wonderful food across the country, I can safely say the best restaurant bread pudding in the U.S. is at Jacques-Imo's Cafe in New Orleans.

    A close second is the one I make (of course) that has an added ingredient: pineapple. This recipe looks good too. I'll be testing it real soon. :)

    Darn it. Now my mouth is watering again.