25th
Savory Bread Pudding with Tomatoes and Herbs
What to do with all this leftover bread? I had only made two grilled cheese sandwiches when the bread began to stale. The Kitchn suggested that I try making a bread pudding, so I ended up looking at a savory NYTimes Health recipe. The recipe is pretty easy to follow, and I had almost all the ingredients on hand. Instead of four eggs, I ended up using 2 eggs and 2 egg whites (leftover from when I made the gelato). That made for a rather white custard.
I forgot to oil the dish, but it wasn’t much of an issue.
Basically, there are two layers of bread, tomatoes, herbs, and cheese…
…comme ça. Next time I would double the herbs. And, maybe double the cheese. I guess that would defeat the purpose of making a healthy dish.
Bake for 40-50 min. I ended up baking the dish for about 55 minutes. At 40 minutes, the pudding was still very soppy instead of being like a custard.
I’m not a big fan of this dish. I’m sure it would have been better if I had used 4 full eggs, but I wasn’t that into the texture. Also, the whole thing was a little bland and I actually attempted to salt properly. I stand by my recommendations of more herbs, full eggs, and more cheese.
