“One might think that bread puddings are only meant for using up leftover ingredients,” says chef Tomer Tal of George and John Restaurant. But it’s actually a dish with infinite possibilities that can be adapted to whatever needs, ingredients, and skills you have. Tal is especially fond of the savory bread pudding his mother used to make when he was a child. “It also offers a relatively simple and fast option if you have guests coming over,” he adds.
Try Keren Agam’s Greek-inspired zucchini pashtida and one from Adeena Sussman with a challah bread crumb crust.
1 loaf (500 grams) stale white bread or challah
2 cups + 1 tablespoon (500 ml) milk
1 cup + ½ tablespoon (250ml) heavy cream
300 grams (10½ oz) grated parmesan
- Cut the bread into medium-sized pieces and place in the pan.
- Beat the milk, cream, and eggs in a bowl. Add ⅓ of the grated Parmesan, season with salt, black pepper, and a pinch of nutmeg and mix well.
- Pour the batter over the diced bread and set aside. Meanwhile, preheat the oven to 180C/350F.
- Generously sprinkle breadcrumbs and the remaining parmesan on top and bake until nicely golden, 30-40 minutes.