What’s Cooking in Gail’s Kitchen? Talking Points: Vegetarian Bread ‘n Butter Pudding! If I’ve said it once, I’ve said it a hundred times. One of the privileges of being part of the blogosphere is benefiting from the vast friendships beyond my little corner of the world. Not only is it a creative outlet for expressing my love of food, it also challenges me to stretch my palate and try new things. Today’s recipe comes from Corrie, a Brit, who thrives on a vegetarian diet. She has a fabulous blog entitled http://corriesrabbitfood.com where food looks so amazing it makes you forget about being a meat-lover. To clear up any confusion, “bread pudding” is more commonly known as a dessert. But “bread and butter pudding” is made by buttering the bread before adding any liquid. Now you see the difference, which is why this makes a fabulous breakfast dish. Are you ready to eat more? Then let’s get started.
VEGETARIAN BREAD ‘N BUTTER PUDDING
Ingredients:
1/2 loaf baguette bread, sliced
4 tablespoons butter, softened
1/2 cup red onion, sliced
3 gloves garlic, sliced
1/3 cup parmesan cheese, shredded
1/3 cup gruyère cheese, shredded
2 tablespoons cheddar cheese, shredded
3 eggs
1 cup skim milk
1/2 teaspoon seasoned salt
1/8 teaspoon basil
1/8 teaspoon marjoram
1/8 teaspoon oregano
2 tablespoons cheddar cheese, shredded
Thyme sprigs, for garnish
Instructions:
Preheat oven to 400°. Butter a 5”x7” baking dish with softened butter. Set aside. Lightly butter both sides of a baguette slice, then place in the baking dish. Repeat until all pieces of baguette are buttered. When placing them in the baking dish, arrange in a zigzag pattern. This leaves room for the spaces to be filled in with ingredients. Next evenly divide the red onion slices and garlic pieces between the bread. Generously sprinkle the entire loaf with shredded parmesan, gruyère, and 2 tablespoons of cheddar cheese, with attention given to lightly packing the cheese in areas where spaces exist. In a bowl, whisk together eggs, skim milk, seasoned salt, basil, marjoram, and oregano. Slowly pour over the pudding, soaking each slice of bread. Top with remaining 2 tablespoons of shredded cheddar cheese. Bake in the oven for 25-30, or until set Remove from oven. Garnish with fresh thyme sprigs. Serve warm.
Thank you, Gail, for this interesting dish. I would not have the time to make it for myself but when I have my family staying that would be good choice.
Joanna
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Sounds like a grand idea. It certainly is enough to share. 💜🍃
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You know, who will print this 😇
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Ahhh. Merci, Beaucoup! 🙏🏻🍃
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👍
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My guests at the inn loved a savory bread and butter pudding for breakfast. So satisfying, and so many possibilities, and most had something to do with cheese…
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Soon I’ll be traveling to New Orleans, where the bread pudding is divine! Can’t wait! 😍🌿
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Laissez les bon temps rouler! 📿
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🎷🎶🎺
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Reblogged this on Ned Hamson's Second Line View of the News.
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My Godness this is right up my alley. Butter? Check. Bread? Double Check. Both? SOLD!
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My thoughts exactly. Does that mean we are predictable….or boring?!?! 🤔
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Full. We’re just full.
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For sure. 🌿
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What a great idea. Many thanks.
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Always! 🌟✨💫
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In the UK bread and butter pudding is always a dessert made with buttered bread, custard and raisins. We don’t have a savoury version at all but it’s an interesting idea.
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That’s what makes food so versatile. It is wonderfully filled with culture and tradition. 🍃🌸
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Great post! I love how you incorporate different cultures into your recipes, like this Vegetarian Bread ‘n Butter Pudding from Corrie’s Rabbit Food. As a fellow vegetarian, I’m always looking for new and creative ways to enjoy meatless meals. Can you recommend any other Vegetarian blogs or recipe websites that you turn to for inspiration?
Eva Tucker
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Actually, I get a lot of ideas from Instagram. Are you active there? 👀🍃
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