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. Continue reading