This recipe comes from Andrea of The OXO Tower Restaurant, Bar and Brasserie.

Who doesn’t have stale bread lying around at home from time to time? This recipe is the perfect savoury alternative to its sweet and better-known counterpart. Use virtually any bread and add your favourite flavours as soon as you get the hang of the basic recipe below. We love serving it with a saucy dish, like a homemade ragout made from all the unused, sad-looking vegetables from the last corners of your fridge.

Ingredients (serves 6-8)

1 loaf beetroot bread (roughly 800g) – Any stale bread can be substituted. This recipe is for a toast-style bread; if you wish to use a sourdough or more dense bread, you might need to soak the bread a little longer and cut the bread into 2 x 2cm pieces so it is easier to work in the ingredients later.

2 shallots

200ml milk

100g butter

10 sage leaves

2 cloves garlic

1 apple

3 egg yolks

3 egg whites

2 tbsp horseradish

1 tbsp English mustard

Method

We recommend preparing the bread pudding a day before serving.

  1. Cut the crusts off the bread and soak in milk for a few minutes until the bread is soft but still has some texture.
  2. Separate eggs and whisk the egg whites with a pinch of salt to peak.
  3. Sweat the shallots, garlic, apple and sage in butter.
  4. Squeeze any excess milk from the bread, then add to the shallot mix and roughly mix.
  5. Beat in the egg yolk, horseradish and mustard and then fold in the egg whites.
  6. Pipe onto cling film (about 3 – 4cm diameter), roll mixture into the cling film and then into tin foil.
  7. Steam rolls for 30 minutes, then chill. (Alternatively, you can fill a lined casserole dish/cake tin and cover with tin foil and then steam in the oven.)
  8. Cut into 2 – 3cm thick slices and pan fry until golden from top and bottom side.
  9. This is a perfect side dish to any form of ragout or stew.

 

The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.