Savoury bread and butter pudding with fig and chilli jam
I have a soft corner for day-old breads. Especially if they are organic and made with whole wheat flour. With time, day-old loaves develop a beautiful crustiness on the outside. These work perfectly when turned into puddings and that’s why I let my bread sit in the fridge for days when a pudding is on my mind.
For me, bread pudding is comfort food. Be it rich with chocolate or plain pudding infused with Tahitian vanilla extract – if it is cooked well, it never fails to warm you up.
Though dessert puddings are my weakness, this time I gave the conventional recipe a miss and went for something more daring. The result was a savoury bread pudding. Buttery, with a brown glow, filled with finely chopped veggies, topped with a spicy fresh fruit jam.
Ingredients for savoury bread butter pudding
¼ cup leek (finely chopped)
¼ cup zucchini (finely chopped)
1 cube mature cheddar cheese (grated)
1 tablespoon olive oil
½ cup milk
¾ cup cream
1 loaf of bread, 6 tablespoon butter
1 pinch nutmeg powder
salt and pepper as per taste
Method
Slice the bread and slather it generously with butter. Roughly tear small pieces with your hands and keep it aside.
In a pan, heat olive oil and sauté leek and zucchini until the vegetables are soft. Season it with salt and pepper and keep the
mixture aside to cool.
In another pan, heat milk and add in cream and cheese to it. Season it with nutmeg, salt and pepper and let it simmer until it reduces to
half. Remove from fire and keep aside.
Line a muffin tray with muffin papers and fill them ¼ with the zucchini and leek mixture.
Top it with the bread and butter pieces, followed by milk and cream custard.
In a pre-heated oven, bake the pudding for 30 minutes at 250 degree Celsius.
Once baked, remove the muffins from the tray and let it cool on the rack.
Ingredients for the fig and chilli jam
1 kg fresh figs
3 cups brown sugar
½ cup water
1 tablespoon lemon juice
1 tea spoon red chilli powder
Method
In a vessel, heat 1 cup of water until it reaches the boiling point. Remove from fire and add the fresh figs to it. Cover the vessel and let it
rest for 7-8 minutes.
Drain the figs and skin them completely. Chop them into small pieces and keep aside.
In a pan, heat ¼ cup of water and tip-in the sugar. Keep stirring the sugar continuously until it reaches a two-string consistency.
Add the figs with lemon juice and keep stirring the jam until the figs have softened. This should take about 15 minutes.
Remove the jam from fire and add chilli powder to it. Let the mixture cool completely. Grind them in a blender to get a smooth consistency.
Serve the jam with the savoury muffins and store the rest in sterilised air-tight jars.
(This recipe first appeared in Green Life magazine’s May issue)
This looks fabulous, Sonu. I’m going to make this one of these days. Just bought a huge lot of muffin cases, hee hee.
Perfect timing 🙂
Utterly divine!
Thank you 🙂
abzolutely yummm….cant wait to try….and no i wont slather that much butter.
Thank you, Nuzie 🙂
Savoury, spicy, sweet, creamy, hearty, tangy, crunchy – that’s a lot of very good buttons to hit!
Lovely writer, even your comments inspire me to write better!
Wow!! This looks so good. I’m a huge fan of bread pudding (if only there were a paleo version…but that would sort of defeat the purpose). Beautiful pictures as well 🙂
Thanks 🙂
I’ve never had any kind of bread pudding, but it does sound pretty good. It sounds like you’re a good cook. 🙂
Thank you for dropping by. Really!
Oh my, this looks heavenly!
I’ll definitely try making it soon, but I was wondering about some things…
1. Exactly how much cheese is a cube of cheese (because I’m thinking of sugar cubes)?
2. Is there a particular type of bread you suggest or would any old bread do?
Thanks for sharing! 🙂
Go for a day-old soft bread. And don’t stress about the cheese, you can play around to according to your taste.
Sounds delish:)
Thank you so much!
You are very welcome. Love your blog:)
How sweet are you?! 🙂
I don’t bake…but I may have to make an exception for this. Looks good!
How sweet 🙂 Thank you. I hope it works out superbly for you.
Love the idea of a savory bread pudding. The combination of fig and chili powder sounds really good!
I love sweet with a little spice 🙂
YummY! I can’t wait to eat bread when I’m off my cleanse 🙂 I wanna try this recipe! Thanks for sharing.
Thank you for your comment. Truly appreciate it.
This recipe looks amazing! I love the idea of the sweet and spicy fig jam to go along with it. And of course, anything with aged cheese is sure to be delicious.
Mature cheddar win overs any fresh cheese hands down! Thank you for your comment.
I don’t like throwing food away (esp. organic) and this was a great tip what to do with the bread! Thanks!
Thank you for your comment.
I’ve never come across savoury bread and butter pudding before, this sounds very intriguing, particularly with the jam. A Clever idea, thanks for sharing 🙂
-E
Thank you for dropping by and your wonderful comment 🙂
Looks like a winner to me! My husband loves bread pudding! I will try this one!
Thank you for your lovely comment.
Oh that jam looks so, so good!
How sweet 🙂 Thank you.
Yum that looks amazing! My kids may prefer slathering on butter but I would try the jam. Mmm!
Nice, salty butter..yum!
Yummy!!!!!
Hey, so nice to see you here! Thank you for dropping by.
Looks amazing 🙂
Thank you. So glad to see you here!
Yes, it was nice to visit you as well.
Woah! You dare! I would never dare 😀 But now.. I might.. That fig jam looks superb!
Looks amazing! I love cooking and new recipes and this is one I’ll definitely try (and play with). Thanks!
Thank you!
This sounds delicious! So happy to discover your space here!
Thank you, Anushruti. I don’t know if you remember but I wrote you a little note before I started my blog 🙂 I’m so glad you dropped by.