Upcycle your dry bread – Savoury Pudding recipe

After the last post’s matchbox-upcycle, today another 20ies-upcycle-tip for you:

I don’t know about you, but we have this problem with nearly every bread we buy. When we reach the end of the loaf the crust is too hard to eat. Additionally, when my boyfriend works on an early shift he often cuts a slice of bread for me, too. Unfortunately, often enough when I get up I don’t feel hungry at all and in the afternoon help myself to something warm, forgetting the slice getting dry on the counter.

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Now you might say: well, why don’t you make breadcrumbs?! Yes, of course I make breadcrumbs, but I can’t use as many breadcrumbs as I am producing, as a vegetarian I don’t eat that much Viennese Schnitzel 😉

But already a while ago I found an amazing recipe in my “Tried favourites” from 1929 (Can’t tell you enough how much I love this book. So many amazing recipes, eager to try more of them. Maybe it is just because it includes all the British classics you won’t find in continental cook books or maybe I just love it for being British).

The recipe I found is called “Savoury Pudding”.

Tried favourites 1929, savoury pudding

As you see it is pretty straight forward, no fancy ingredients, nothing that could really go wrong. All you have to do is mix the onions and the seasoning with the beaten eggs, add the breadcrumbs (1 breakfast-cup equals 1/2 pint, that is 236,5ml for us living in the metric system) and then add milk until you get a sticky dough. Butter small baking moulds (I use muffin moulds for these) and fill the dough into it, leaving some space as you do with all doughs, the puddings will rise a little. Because electric ovens weren’t common in the 20ies recipes like these don’t give any advise on how hot the oven should be. I always heat it to 180°C using upper and lower heat (idea is that they surely didn’t have convection ovens, so I don’t switch on the fan. Of course, when a recipe is known and save you can change this).

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When I first tried it I feared my boyfriend would hate me. Essentially it is just seasoned old bread mixed with onions, eggs and milk, how good could it be? Surprisingly good actually. It doesn’t taste like meat and it doesn’t want to. But the method and the seasoning is the same as when making hamburgers, so it really has a lovely savoury taste. Depending on the bread you use it can be a little darker or include grains, but I like this. The consistency is very moist and soft and with fresh herbs in it, it gets even better (this time I didn’t have any at hand, but threw a little leftover leek into it instead, so it’s not only good for using up old bread).

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To check if it’s ready you can proceed as if baking a cake: prick right into the middle with something long and thin like a wooden skewer, if the dough sticks to it, it needs some more time.
Last question as always, could it be veganized? I think it could. To substitute the milk and the butter wouldn’t be a problem and there are numerous ways how to bake vegan without eggs, the point is to make the dough sticky and the pudding fluffy. I haven’t worked with store-bought egg-replacers yet, but I could even imagine good old apple purée to work well, onions and apples do work very well together so this could even change the flavour into a whole new direction (I will try this next time and tell you, at the moment I somehow have run out of breadcrumbs, oops)

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We ate it with green beans and fried potatos, though a thick brown sauce as suggested in the recipe makes it even better.

Hope I made you hungry, see you soon, love

ette

8 thoughts on “Upcycle your dry bread – Savoury Pudding recipe

  1. Das Hart-Brot-Phänomen kommt mir irgendwie bekannt vor. Ich hätte mich jetzt so niemals an das Rezept herangewagt, aber tatsächlich sieht das Resultat auf den Tellern ziemlich appetitlich aus. Ein bißchen erinnert es mich an ein ebenfalls britisches Rezept aus dem Booklet “Favorite Vegetarian Recipes” namens “Glamorgan Sausages”. Da nimmt man Brotkrumen,Käse, Porree, Marjoran, Senf, Eier und Pfeffer und rollt dies zu Würstchenähnlichen Formen. Habe ich auch noch nicht gemacht, habe aber lange schon damit geliebäugelt. Jetzt traue ich mich mal. LG mila

  2. SIeht gut aus! Leider ist mein Freund so ein Brotvernichter, dass ich schauen muss wenn ich überhaupt eine Scheibe abbekommen möchte! ^^

  3. Ui, von diesen Sausages hab ich mal was in einer BBC-Kochsendung gehört, aber dann den Namen vergessen. Vielen Dank, jetzt kann ich das endlich mal ausprobieren!
    Die Puddings sehen irgendwie wie kleine Zwiebelbrote aus, sind halt einfach weicher und warm, kalt essen ist auch nicht so empfehlenswert bei denen, aber sie lassen sich gut wieder aufwärmen.

  4. Das passiert mir vor allem bei frischem Roggenbrot, da kann ich auch nicht aufhören zu naschen.
    Zur Not könntest du auch gekauftes Paniermehl nehmen, könnte dann aber anders schmecken. Ich habe selten reines Weissbrot, daher ist mein Paniermehl immer dunkler als das vom Bäcker, das ist ja aus purem Weissbrot.

  5. Thank you. A shame these recipes don’t make it into modern cook books anymore, they would be so useful.

  6. Souds like a great recipe! I also end up sometimes with too much bread. We are vegans, so I will probably try it with nutritional yeast instead of eggs… But apple sauce could be interesting too. Never tried recepies that are so old!

  7. Thank you. I have never tried nutritional yeast as an egg replacer, most of the vegan recipes I use aren’t changed “standard” ones, but constructed vegan, so they don’t work with replacers.
    Please tell me how it works with the yeast, I probably will try the apple sauce variant in the next days.

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