Savoury Bread Pudding

If you’re getting sick of the usual potatoes or rice side dish, try this please.

This recipe is one of my favourites from school, but I decided to change it around a bit at home to make it lighter and healthier.

The original used tons of butter – I’m talking Barefoot Contessa style – and I knew my family wouldn’t be happy if I served them bread and butter pudding for dinner.

I started by heating the onions in a small bit of oil until they were translucent.

Then I deglazed the pan with chicken stock and added some herbs – chopped thyme and rosemary.

I brought this mixture to a boil and removed it from the heat.

I gradually added 6 eggs, whisking rapidly – this made the custard.

I drizzled a little olive oil on the cubed bread and mixed it into the custard.

Let this mixture sit for about 10 minutes until the bread absorbs all the liquid – there should be no excess liquid.

Then pour mixture into a medium-large sized baking dish.

Place the dish into an even larger baking dish or roasting pan and fill the larger pan with warm water until it reaches about halfway up the bread pudding dish…

The picture explains this step a lot more easily – this is called a bain marie!

Keep an eye on the pudding – it should be done after about 45 minutes – make sure that when you insert a toothpick it comes out clean.

I cut you a slice…

Savoury Bread Pudding (Adapted from GB Recipe)


  • 3 medium onions, diced
  • 1 1/2 cups chicken stock
  • 3 sprigs fresh thyme, chopped
  • 3 sprigs fresh rosemary, chopped
  • 6 eggs, whisked
  • 2tbsp olive oil
  • 12 slices whole wheat bread, cut in 1cm cubes
  • Salt and pepper


Preheat oven to 325°F and grease medium-large baking dish with Pam spray or oil.

Heat the onions thoroughly in a lightly oiled pan until translucent – do not brown. Add the chicken stock and herbs and bring to a boil. Remove from heat and place in large bowl.

Slowly add the eggs into the onion mixture, whisking rapidly. Season with salt and pepper – this is the custard.

Drizzle the cubed bread with olive oil and add to custard.

Allow bread to absorb custard for about 10 minutes.

Pour mixture into baking dish and place into large roasting pan. Fill roasting pan with warm water until it reaches halfway up baking dish with bread pudding mixture. This is called a bain marie.

Bake for approximately 45 minutes or until toothpick comes out clean.


Yours edibly,


Mini Chocolate Ganache Cupcakes

When it comes to trying out new recipes, there’s always a few people I know I can trust – one of those lucky few people is Ina Garten, otherwise known as Barefoot Contessa.

I swear that every single one of her recipes I have tried has been a huge hit and this is my latest.

I guess she has the best food critic to try and test all her recipes — Jeffrey!

Anyways, this recipe is so simple and so delicious.

If you’re looking for an easy dessert that is not too sweet, but is rich and fabulous – you’ve got it right here.

First, fluff the butter and sugar together – then beat in the eggs, one at a time.

Then, add in the chocolate syrup and vanilla.

Fold in the flour and pour into greased muffin tray.

I opted to use a mini-muffin tray and no paper liners – so I just greased the tray with lots of butter.

While the cupcakes are baking, you can make the ganache – melt semi-sweet chocolate chips, whipping cream, and instant coffee granules in a double boiler and that’s it.

Once the cupcakes are cool, dip them in the ganache, one by one.

The center of these cupcakes are dangerously moist…

…eater beware, you won’t be eating just one.

You can find the recipe here.

Thanks Jeffrey!

Yours edibly,