Savory Greek Bread Pudding
Ingredients
- 400 gCountry bread (stale, cut into cubes)
- 5 pcEgg (beaten)
- 400 mlWhole milk
- 2 pcLeek (sliced)
- 1 pcOnion (finely chopped)
- 200 gFresh cheese (crumbled)
- 2 tbspExtra virgin olive oil
- 1 tbspOregano (dried)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 gFeta cheese (crumbled)
Method
A golden, crunchy crust revealing a melting heart of milk-soaked bread. Melted leeks and oregano bring a rustic depth to this country-style dish.
- 1
Cut the country bread into cubes of about 3 cm. Use stale bread so it holds its shape during soaking.
- 2
In a pan with olive oil, sweat the sliced onion and leeks. They should become translucent and tender without browning.
- 3
Whisk the eggs with the whole milk in a large mixing bowl. Add the oregano, grey sea salt, and black pepper. The smell of oregano should be prominent.
- 4
Mix the bread cubes, the sautéed vegetables, the fresh cheese, and the crumbled feta. Pour the custard over it. Press down lightly so the bread absorbs the liquid. Let it rest for 15 minutes.
- 5
Bake at 180°C. The pudding is cooked when the top is well browned and a knife blade comes out clean. The center should remain soft under pressure.
Frequently asked questions
How do you get this dish right?
- The bread must be very stale, otherwise it will turn into mush instead of absorbing the custard.
- Don't skip the resting time before baking; that's when the magic happens and the bread soaks to the core.
- Let it rest for 10 minutes after taking it out of the oven so the pudding sets and becomes easier to slice.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to restore the top's crispiness.
