When we were doing our Kingsmill Great White Challenge, I didn’t just want to eat bread in sandwiches or as toast. After a quick search online for ideas, I decided to try making savoury bread puddings.
Not only are these puddings a brilliant way to use up older bread, but they’re also great to use up any crusts or end pieces that your family doesn’t like eating. I have a few bags in my freezer of crusts leftover from school lunches which I would normally make into sugar-free French toast, but now I think they’ll be made into savoury bread puddings!
Please excuse my approximate amounts in the recipe. This is a very forgiving recipe, so even just 2 sausages would work. The only important thing is making sure there is enough liquid to moisten all of your bread chunks.
I made my savoury puddings in a large muffin pan, but you could easily pour all the mixture into a loaf tin and eat it in slices instead.
To get your munchkins involved in the cooking, forget about cutting up the bread and get them tearing it up instead. And I’m sure they’ll love mixing all the ingredients together too.
MINI SAVOURY BREAD PUDDINGS
Prep time: 20 mins
Cook time: 30-40 mins
Makes 6 mini puddings
1/2 onion, finely diced
3 or 4 uncooked sausages
1 cup milk
1 egg, lightly beaten
1/4 cup grated cheddar cheese
1 tbsp fresh herbs such as parsley, thyme or chives, chopped
salt and pepper
approx. 4 slices of bread, roughly chopped into cubes about 3cm square
oil of your choice (I used rapeseed oil)
extra cheddar cheese for sprinkling on top
Preheat oven to 180C.
Remove the casings from the sausages by cutting down the length of the sausages and peeling off the casings.
Heat a small amount of oil in a medium-sized frying pan over a medium heat. Add the onion and sausage, and cook for about 5 minutes until both are cooked, stirring to break up the sausage meat. Take off the heat and allow to cool a little.
In a medium-sized mixing bowl, mix the milk, egg, 1/4 cup of grated cheese, chopped herbs, and a good pinch of salt and pepper. Add the sausage mixture and then stir through the bread (if the mixture is quite wet and runny, add a little more bread; if there isn’t enough liquid to soak through the bread, add a little more milk).
Allow the bread to soak up the liquid while you lightly grease a large muffin pan.
Spoon the mixture into the prepared pan, sprinkle over a little extra cheddar cheese and cook for 30-40 minutes until golden brown on top and cooked through.
If you want to make your mini puddings into turtles, use half a cherry tomato for the head and pieces of soft cheese triangles for its legs and little tail. His mouth is a small piece of soft cheese and his eyes are cress leaves. I also garnished the plate with cress (grown by Nicholas!).
- Bake the mixture into a loaf tin and eat in slices
- Add some grated apple while you’re cooking the onion and sausage
- Use bacon or uncooked ham instead of the sausage
- Add some chopped fresh spinach to the finished mixture
What do you do with your leftover bread?