This savoury custard recipe is great for using up stale bread. In this case cornbread, which works well and is a gluten free option, although you can use any bread you have.
Serves 4
Ingredients
Around 6 slices of cornbread crumbled
500 ml Milk
2 eggs beaten
50g cheese
1 leek cleaned and chopped
100g mushrooms
1tsp Dijon Mustard
Salt & pepper
1/2 tsp Paprika
1/2 tsp thyme
Butter or spread for greasing
Method
Fry the leeks and mushrooms in olive oil and set aside
Grease a medium oven dish and crumble the bread into it.
Beat the eggs and milk together
Add the herbs and seasonings to the liquid along with the cooled veg and pour over the breadcrumbs
Leave to soak for at least 30 minutes. You want the bread to soak up the liquid before you bake it.
Sprinkle the cheese over the top. Place the dish in a tray of boiled water and bake at around 180C /160C fan Gas 4 for 30 – 40 minutes.
The pudding should be brown on top and puffy.
Photo shows leftover cornbread fried for breakfast