Savoury Bread Pudding
If you thought bread and butter pudding could only be sweet, think again! This savoury version is a great way to use up odds and ends you have lying around.
Annabel’s Provençal Crust
Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
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Ingredients
- ½ loaf day-old bread (or sandwich bread)
- 4 cloves garlic
- 2 handfuls parsley leaves
- 1 teaspoon coarsely chopped rosemary leaves
- 3 anchovies (optional)
- 60g butter, softened but not melted
- finely grated zest of 1 lemon
- ½ cup coarsely grated parmesan
Method
- Break bread into rough chunks and pulse in a food processor until coarse crumbs form.
- Measure out two heaped cups and freeze any remaining crumbs for future use.
- Place garlic, parsley, rosemary, anchovies, butter and lemon zest in a food processor and whizz to chop finely.
- Add breadcrumbs and parmesan and pulse to just combine.