Doctor's Review: Medicine on the Move

September 22, 2017
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Savoury bread pudding with salmon and greens

Recipes to help you use up what’s in your refrigerator and pantry, and in turn reduce your “foodprint” at home

This is classic comfort food and a mother recipe that works with all kinds of leftovers. As long as you have cheese, eggs, milk and fresh herbs, feel free to use any other cooked vegetables, meats or fish that you have on hand. Make it the night before and bake it for brunch, or whip it together after work for a fast family dinner with salad on the side.


2 tbsp. (30 ml) olive oil
1 medium onion, chopped or thinly sliced
2 garlic cloves, minced
4 c. (1 L) bread cubes (about 2-inches / 5-cm; slightly stale French bread is the best)
2 to 3 tbsp. (30 to 45 ml) chopped fresh dill
3 c. (750 ml) chopped fresh spinach or chard
2 c. (500 ml) grated cheese (Gruyère, Gouda, Fontina, etc.), divided
4 eggs, lightly beaten
1 c. (250 ml) milk
½ tsp. (2.5 ml) salt
½ tsp. (2.5 ml) freshly ground black pepper
1 (7½ oz. / 235 ml) can sockeye salmon, drained


In a large nonstick sauté pan over medium, heat the olive oil and slowly cook the onion until soft and caramelized. This will take 30 minutes. Add the garlic halfway through cooking.

In a large bowl, toss the caramelized onion with the bread cubes, dill and spinach. Mix in 1½ cups (375 ml) of the grated cheese.

Whisk together the eggs, milk, and salt and pepper. Pour this mixture evenly over the bread cubes and stir until most of the egg mixture has been soaked up by the bread. Preheat the oven to 350°F (180°C). Lightly rub a deep, 8-inch (20-cm) round or oval casserole dish with olive oil. Layer half of the bread mixture in the dish. Break the salmon into chunks and spread evenly on top, then finish with the remaining bread cubes. Sprinkle with the remaining ½ cup (125 ml) of cheese.

Bake the casserole, uncovered, for 45 minutes, until the pudding is golden brown and crisp on top. Cool for 5 minutes before serving. Serves 4.

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