Savory Bread Pudding with Corn and Tomatoes
The other night after dinner, I had these remains: 5 slices grilled bread, 2 ears of boiled white corn, and a few broiled tomatoes. Alone on their plates, they looked quite lonely and unspectacular, and I figured they'd stay that way if I put them in the fridge. So I made a savory bread pudding, and testify to you that it took me 7 minutes. Maybe 8. I did it while running bath water, clearing the table, packing for our trip, and monitoring fighting siblings. We had it for breakfast the next morning. A couple mornings after that, I cut the remainder into thick slices and fried them on the griddle with leftover cooked potatoes.
I often do this sort of thing with stale bread, and sometimes I just fry the bread up in a skillet (nonstick or cast iron), pour the eggs over that, and cook the whole thing on the stovetop. The nice thing about putting using a loaf pan is I didn't have to monitor it much in the oven and it was sliceable later on.
Been thinking a lot about In Defense of Food, which I just finished and mentioned in my last post. I'm not quite sure what to say about it. Certainly, there are plenty of bona fide book reviews out there should you want that, so mostly I'm sorting through my own reactions--not the merit of the book or the quality of journalism. I agreed with and was motivated by so much--down with monoculture, hail diversity; down with the Western Diet, yeah for whole foods; less empty calories, more fruits and vegetables. And lots of political aspects of the food industry that were very interesting (and disheartening). I think what's stayed with me is the subtle tone of judgement throughout, like these were things everyone should know, or that the average overweight American is sort of stupid. He never said that, of course, but I'm a healthy, diverse eater with a relatively giant knowledge of food and nutrition, and I even I felt a little dumb and shamed after reading it. Again, I don't know if that was intentional or just my own sensitivities, but it's got me thinking--What really does motivate folks to eat well? More than reading books, I think it's what we share and experience together around food. It's the dumb questions we ask each other, the meals we eat together, and even accountability around what's good for our bodies and good for our shared planet. I know Pollan would agree--I think I'm just chewing on how to get that conversation started with the folks who need it most. If Pollan is preaching, I'm definitely the choir. Sorry, book club. I'm jumping into our discussion early. Have any of you read it? What do you think?
In the meantime, I am still in my kitchen, still enamored with the leftover bits.
P.S. Finally put a couple new stories in Your Stories. I love to see what you are up to.
Savory Bread Pudding with Corn and Tomatoes
Serves six. Delicious for breakfast or for dinner with a salad on the side. You could also double this recipe and make it in a 9 x 13 if you're making brunch for a crowd. There are so many other things you can put in here. If you use veggies, it's best to saute them first, though, or they will make the pudding too wet. Sauteed zucchini with garlic, mushrooms and wilted greens--endless possibilities.
5 or 6 large slices of stale or grilled artisan bread
2 broiled tomat0es (4 halves) coarsely chopped, or 1/4 c. olive-packed sun-dried tomatoes, coarsely chopped
corn kernels stripped from 2 ears of cooked corn (or sauteed raw with a bit of olive oil in a skillet)
handful fresh herbs (I used oregano and basil)
6 eggs
1 1/2 c. whole milk
1/2 c. cream
salt and pepper
1 c. shredded Gruyere (or cheddar)
Butter a standard loaf pan and preheat oven to 350.
Coarsely chop bread, and put it into pan with tomatoes, corn, and herbs.
In separate bowl, whisk eggs, milk, cream, salt, and pepper. Pour over bread mixture and top with shredded cheese and more herbs.
Place a baking sheet with sides in the oven, and set the loaf pan in it. Pour boiling water into the baking sheet, about halfway up the sides of the baking sheet. Bake for about 30 minutes, until a toothpick inserted in the middle comes out dry. Cool a bit before serving.
You can scoop it out with a spoon while it's warm/hot. If you want to slice it, you can't really do that until you're eating it for leftovers the next day.
July 23, 2009
Reader Comments (19)
yum. am hungry!
What really does motivate folks to eat well? <>
I wish I knew. I've seen the movie, read the books, searched the food blogs, bought the natural and organic food and still can't pass up the big bag of Doritoes. So frustrating.
I'm that average overweight stupid American. But, I'll keep trying.
This recipe looks super yummy. Can't wait to try it.
I love the idea of a savory bread pudding packed with veggies - looks amazing!
Hi Theresa! I'm with you on the Doritos.
I contemplate the question of motivation a lot. So many people these days are into social marketing, which is a judgmental cop out in my mind, based often on the assumptions that people are not adequately sophisticated, intelligent, or engaged to be able to sort through complex information. My experience seems to suggest that such assumptions are counterproductive, and that involving people in EXPERIENCES is a much more effective approach. So maybe the book should include recipes? Or a scratch and sniff section? :) A link to your blog? A gift certificate to a "cooking local foods" class?
I just finished reading Barbara Kingsolver's book about her family living a year on local food (with minor exceptions like coffee and chocolate - yeah!). I haven't read either of Pollan's books but I've certainly encountered that little tinge of . . . . "of course, we all know that" and not liked it much. But Kingsolver's book is very down to earth - gives much of the same info but it goes down pretty easily. Helps to be a great writer. It's called "Animal, Vegetable, Miracle".
Ooops, Doritos. No Dan Quayle here.
BTW, Michael Pollan twittered about you again. Yea!
Hi Lynn. I loved that book. I especially loved two things about it: 1) It chronicled a FAMILY attempting to eat local. Teenagers, no less! and 2) Kingsolver acknowledges the privilege in her life that enables her to undertake that kind of experiment.
Hey Sarah -- I haven't read Pollan's book, but have read interviews with him and other foodie thinkers and writers about these issues. I agree that sometimes there is a hint (or more) of elitism or privilege, but I think that it is so important for people to think critically about where their food comes from. And more importantly, with the growing light being shined on modern industrial food production and animal (mis)treatment -- I am so encouraged that more people are taking the step from factual knowledge to answering the more personal and political question: "Now that I know, am I ok with that?" I know that question has been the driving force behind a lot of changes I have made to my eating habits and spending decisions over the last few years. I appreciate that you felt a bit put off by the book's judgmental tone about all the things that people should know. Speaking down to folks is no way to gather comrades.
However, I also think that these ARE things that people should know. Yes, most people don't know a lot about the industrial food webs, and many who do don't really care. But it really is not acceptable that I was 28 before I ever learned where real-life grocery store eggs came from. Battery cages are a far cry from my advertising-based assumption they came from a big farm with a lot of chicken coops. Without having the knowledge about where food really comes from, we cannot make informed decisions, whatever that decision may end up being. We (the Big We: the workers, the animals, the consumer and Mama Earth) will all be better off if even a small number of people arm themselves with knowledge and put that into action small or large.
Love your blog and look forward to some great Thanksgiving discussions this year!
--Alicia
Hi Alicia! Yes, I agree with you. These are things people should know--especially those of us who have discretionary time and income to spend--we're especially responsible to make good decisions, I think. It's interesting...my neighbors, an intergenerational Chinese family, have likely not read Pollan's book since they are not English speakers. However, they are a model to me of what it means to live sustainably and mindfully. They grow all their own vegetables, hang all their laundry on the line, and water their garden with groundwater (!). I guess my point is that, for those of us who have lost those ways or not grown up with them like my neighbors, we need to do some work catching up.
Made this today and have already had two servings. I did: asparagus, corn, caramelized onions, olive bread (thanks Sue!) and cheddar. It was SO good. Love it. Will be doing this frequently; so easy to make and it uses up all of my veggies and bread!
That sounds like a delicious combination. Glad I got you on the bread pudding bandwagon. It's right up there with galettes and fried rice for using up leftovers.
I think I will make this tonight since I have bits of everything. I don't have cream or whole milk. Can I substitute rice milk? And I don't have cheddar cheese, but have sheep and parmesan. Will this work? Thanks again for helping us make the most of what we have on hand!
Hi Midori! I have never cooked with rice milk, so I'm the wrong person to answer that question. My guess is that it doesn't thicken up like cream or cow's milk, so make sure to use plenty of eggs.
The cheese is much less tricky--use whatever you have around!
Hi Sarah,
I made this tonight - and YUM! It was a hit. And super easy....I was a little intimidated by broiled tomatoes, but 5 min and done. I have to tell you, i was at Monterey Market after work, buying a bunch of (cheap!organic!) produce but not sure what i was going to make for dinner. So i pulled up your blog on my phone while half-pushing my cart and decided on this one. Got home and was running my *ss back and forth around the kitchen, trying to get it all put together before Eric and the kids walked in the door. Simple and quick, which i love. We will eat it again tomorrow. : )
Thanks for a great recipe!
Oh, wondered your thoughts on what i could make for Elijah's birthday party coming up - will have 20-30 people....was thinking your walnut/fig chix salad, b/c it looks yummy and easy.
Hope all is well with you and give Emily a big hug for me! Miss her.
Hi Heather! Em said she had a really good time with you. I'm glad you guys got to spend some time together.
Hmm...birthday party. I do love that chicken salad. You could make a big bowl of it, set out some bread and greens, and let folks make sandwiches. Plus fruit and maybe some kind of dip/spread and crackers.
Hmm... have most of the ingredients, but do you think mint and cilantro would work at all? I am having trouble imagining them together, but that is what I have fresh.
Hi Margaret!
I would definitely use a ton of cilantro in this. That would be delicious. The problem with cooking mint, though, is that it gets really brown and loses lots of its flavor. I'd leave that out. If you want to spice this up (sans fresh herbs) you can add some fresh garlic, too. Hope it turns out beautifully!
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