Savoury bread puddings with garlic mushrooms and ricotta
I swear this is the last egg-and-ricotta recipe I’ll post for a while. Since I rediscovered my love for this combination when I made my ricotta and tomato tart, I just can’t stop. It’s tooooo good. These little savoury bread puddings are crammed with garlic mushrooms and ricotta, and they have a golden cheesy topping – and I think I just broke my keyboard with all the drool.
They’re really easy to make – just layer up some cubes of bread, sautéed garlic mushrooms and dollops of ricotta, then pour over a simple egg mixture. They soufflé up a bit when they’re baked (the pictures were taken after they’d sunk back down a little!), and they make a perfectly fluffy, eggy bread pudding. We had these for lunch but they’d make a great breakfast too – you could even prepare them the night before and then just bake them in the morning. Definitely a great holiday breakfast (hint, hint, Americans – I think Thanksgiving is coming up next week?).
I love how customisable these little egg bakes are – you can change them up with different vegetables and cheeses to make them feel different each day. Next time I might try leeks and goat’s cheese – or caramelised onions and brie?! Considering how quick they were to make, I’ll definitely be trying these again with different combinations.
These savoury bread puddings are far more suitable for this cold weather than cereal with cold milk, which is my usual breakfast, but is also the thing I least feel like eating after climbing out of my warm bed. I’d be a lot more willing to get up in the mornings if I knew I would be greeted with fluffy, creamy bread pudding with a crispy, cheesy topping. In fact I’d probably get up early.
- 1tbsp oil
- 125g mushrooms, sliced
- 3 cloves garlic, minced
- Black pepper
- 60g bread (around 2 slices), cut into 1cm dice
- 40g ricotta cheese
- 2tbsp cheddar cheese, grated
- 2 eggs
- 4tbsp milk
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Heat the oil in a pan, and cook the garlic and mushrooms over a medium heat for 5 minutes, until the mushrooms are soft. Season well.
- Scatter about a third of the bread cubes into two large, lightly greased ramekins. Top with half of the garlic mushrooms, and a few small dollops of ricotta. Add another layer of bread cubes, followed by the remaining garlic mushrooms, some more ricotta, and the remaining bread. Top with the grated cheddar.
- In a cup or small bowl, lightly beat together the eggs and milk, and pour the mixture into the ramekins, being sure to pour onto all of the bread. Top with a little extra black pepper if desired, and place on a baking tray in the oven.
- Bake for around half an hour, until the bread puddings are puffed up and golden brown on top, and the egg is cooked. Serve immediately.
More egg recipes:
Goat’s cheese and chive scrambled eggs
Mexican baked eggs
Cuban bread French toast from The Novice Chef
Southwest egg and tater tot casserole from Lauren’s Latest
Potato-crusted quiche with zucchini, tomatoes and feta from Cookin’ Canuck