What We’re Eating Today: Savory bread pudding | Cooking & Eating

What We’re Eating Today: Savory bread pudding | Cooking & Eating
What We’re Eating Today: Savory bread pudding | Cooking & Eating

Would you like to serve something different on the table during Easter? Choose this savory bread pudding. In addition to bread, we fill the dish with cherry tomatoes, spring onions, asparagus and smoked salmon. A delicious spring dish.

This recipe was provided by Eatertainment.

Preparation time: 20 minutes (+30 minutes waiting time)
Number of servings: 4
Category: breakfast, lunch & brunch, fish

– 1 tbsp olive oil
– 1 sourdough bread
– 100 g cherry tomatoes
– 1 stem of spring onion
– 250 g green asparagus
– 150 ml whole milk
– 1 tsp Italian herbs
– 3 eggs
– Pepper and salt
– 150 g grated cheddar
– 100 g smoked salmon

Preparation method

Preheat the oven to 180°C. Grease the oven dish with the olive oil. Cut the bread into slices and tear into pieces. Divide the bread over an oven dish.

Cut the cherry tomatoes in half and cut the spring onions into rings. Cut the bottom of the green asparagus into pieces and save the tops. Mix the pieces of asparagus together with the cherry tomatoes with the bread in the oven dish.

Mix the milk with the Italian herbs, eggs and salt and pepper. Mix well with a whisk and pour the milk mixture over the bread pudding. Let it stand for a while.

Stick the asparagus tips here and there in the top of the dish and sprinkle with the grated cheddar. Place in the oven for 30 minutes.

Divide the smoked salmon and spring onion over the bread pudding and serve.

Want to know more about the recipe? Check it out on Eatertainment.nl

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The article is in Dutch

Tags: Eating Today Savory bread pudding Cooking Eating


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