I've put my bread machine through its paces since I bought it at a garage sale (used 3 times, she said, and I believe her). I end up with heels of loaves with all kinds of ingredients -- onion flakes, garlic, pepper; cinnamon, dried cranberries, currants.
I wanted to try using the savoury breads in a pudding-like casserole, so I looked at the recipes for dessert puddings (the usual) and adapted. The result was fabulous, and I'm not stopping here! This is one great comfort food, and, for this recipe in particular, if you like oysters, you'll make this more than once. Pardon the commas in the last sentence, they're all legal.
4 cups stale/dry bread, in 1-inch cubes
2 cups milk (cow, soy or other)
1 cup dry white wine
1 cup stock (seafood, vegetable or chicken)
3 large eggs, beaten
1 tin or 1 cup raw oysters, with 'juice'
2 Tbsp. olive oil
1 large onion, sliced or diced as you like
1 tsp. minced garlic
1 tsp. coarse salt
1 tsp. coarsely-ground black pepper
1 tsp. grated lemon rind
1/2 tsp. dried thyme, or 2 tsp. fresh (you can substitute fresh tarragon)
1. Cube the bread and set aside. Combine the milk, wine, stock and eggs. When well mixed, add the oysters and juice, stirring gently, to not break up the oysters.
2.In a dutch oven, fry the onion and garlic in the oil over medium-high heat, sprinkled with some salt to draw out the juices. Add the thyme (tarragon) and combine.
3. Stir in the bread cubes, tossing to coat the cubes with flavour.
4. Pour in the liquid/oysters and combine. Let sit for 20 minutes for the bread to absorb the liquid.
5. Bake at 350 for an hour.
6. Feeling decadent? Add melted butter and sour cream, or a sauce hollandaise.
If you, like me, like savoury bread pudding, please email me.
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