Savory Bread Pudding

This is exactly one of those moments where I save my old bread for. It’s Eastern, all shops are closed today and tomorrow and I forgot to hamster some extra food for to survive the holidays.

(I know it looks a bit like a mess in the picture but that’s what bread puddings are)


Savory Bread Pudding

Old bread

1 cup milk

2 eggs

4 sun dried tomatoes

2 pickled roasted bell peppers

½ red onion

1 garlic clove

1 ½ teaspoon dried oregano

Cheese ( I had some cow fetah and spicy yellow cheese leftovers)

Pepper, salt

Preheat your oven to 180C / 360F.

Cut the old bread in pieces and lay them in an oven dish. Cut the sun dried tomatoes, pickled bell peppers the red onion and the garlic clove and mix it with the bread.

Beat two eggs in a bowl and add the milk, oregano, pepper, salt and cheese. Mix everything together and pour it over the bread. It’s nice when the bread sticks out of the mixture with it’s head because those parts will become crunchy while the rest turns into a pudding.If you have some cheese left, sprinkle some over the top.

Let it rest for a couple of minutes so the bread can soak up the mixture; then bake in the oven for about 30 minutes or until the mixture is set.

You don’t bake the onion and garlic before you add them to the bread and they won’t become entirely soft in the oven but that actually gives a nice flavor to the dish.


Courgette soup with Parmesan croutons


The weather is like it should be in a study week, stormy so I’m not tempted to go outside but the kitchen is still luring;

Courgette soup

1 big courgette (or 2 small ones)

1 onion

2 potatoes

4 garlic cloves

1 teaspoon of thyme/oregano mixed

Vegetable stock homemade or powdered (I’ll write a recipe for this below)

Pepper, salt


Parmesan croutons

Some old bread in cubes

Olive oil


Pepper and salt

The soup

Cut the onion and garlic small. Warm some olive oil in a soup pot and sauté the onions on a medium fire. When the onions are soft, add the garlic and the herbs.

In the meantime cut the courgette in pieces (about 2cm/3cm)and add them to the onion. Keep sautéing without coloring for a couple of minutes to extract some water from the courgettes.

Add the potatoes and the vegetable stock and cook until the vegetables are soft.

Puree the soup and add pepper and salt to taste. This it is a very healthy and light soup but of course you can make it softer by adding some cream to it.

The croutons

Cut the bread into cubes. Warm a nice layer of olive oil in a skillet, you need enough oil to coat all your bread cubes. Bake the bread on high fire and season generously with pepper and salt. Turn the heat of, add the finely grated parmesan and coat the cubes with it, the cheese will melt to the bread. You can do this in the oven as well but this way you don’t have to warm the entire oven for just some bread cubes.

Basic Vegetables stock

1 big carrot

1 onion

½ leek

1 garlic clove

1 teaspoon coriander seeds

1 bay leaf

Half the onion and garlic and cut the leek and carrot in  pieces, don’t peel any of the veggies, we’re going to use everything. (the longer you are going to cook it, the bigger you cut the veggies) Put all the ingredients with peel and all  in a pot, add cold water and bring to a boil. Let this simmer for an hour or so and strain the stock. Press all the liquid from the vegetables and your stock is ready to use.

Remember this is a very basic stock, just flavors and no salt, you should add the salt to the soup later.