Bread pudding, the other way


Some of my dear readers might have noticed already: I enjoy selecting themes for my recipes. Lately, I posted two new albums to my Facebook page: One with breakfasts from around the world and the other one with lunch ideas (https://www.facebook.com/fourchetteknife). I will write more about another one soon (muffin challenge – stay tuned).

Today’s recipe is dedicated to lunch ideas. The idea is that we always complain how short we are in time because….we work, we are busy, we don’t like to take the time and planning effort to prepare a good meal…the list of excuses is long. I believe that there should not be any excuses. There are a ton of recipes out in the universe that are tasty and done in 30 min or less. It’s rather a matter of imagination and creativity. The most creative recipes I come up with are usually made from left over food I find in my fridge. Random creativity I call it.

Here is the story of my savory bread pudding: I sometime cut old bread into cubes and freeze it. I use those cubes when I want to make croutons. Last time I found two bags of bread cubes in my freezer they made me think of sweet bread budding – the yummy one with nutella and sugar. But because it was lunch time I had to come up with something else, so instead of nutella I used sausage and cheese :) I saw a very critical look on my boyfriend’s face; yet he had to admit that lunch was great!

DSC_0101

DSC_0102Ingredients (serves 4):

2 hands full of bread cubes (roughly 4 slices, use any bread you like, preferably old, dry bread)

1 large leek (alternatively a bunch of spring onions or 2 onions), sliced

1/2 celery root, sliced and cut into mouth big pieces

2 Polish sausages (or any kind of smoked sausage with flavor)

1 cup grated cheese (for extra taste: old Gouda or Gruyere)

1 cup milk

2 eggs

Salt, pepper, sweet paprika powder, ground nutmeg

Butter or oil for the baking pan

Preparation:

1) Start with preheating the oven to 200 degrees Celsius (400 degrees Fahrenheit).

2) In a pan with 1-2 table spoons oil, saute the leek and celery root until glassy. If needed, fry the sausage as well (our sausage was raw and needed to be cooked first)

3) Use a little butter or oil to grease the baking pan. Dust with flour.

4) Evenly spread out the bread cubes and the sausage in the baking pan or casserole you use. Cover with vegetables.

5) In a large cup or small bowl, whisk the eggs into the milk and season with salt, pepper, paprika and nutmeg. Pour over the bread mix.

6) Sprinkle with cheese and bake for 20-25 min at 200 degrees Celsius (400 degrees Fahrenheit).

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