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You are here: Home / Recipes / Meals and Courses / Breakfast / Savoury Sourdough Baked Custard

Savoury Sourdough Baked Custard

19/10/2015 by Gina Leave a Comment

Start this recipe a day ahead … 

This recipe reminds me so much of one I used to make many years ago from a Women’s Weekly magazine.  So seeing this a little while ago on Celia’s blog “Fig Jam and Lime Cordial” immediately caught my attention.

This recipe is open to so many options, so add little bits and pieces that you like. You can use other breads if you prefer, any type of cheese you have in the fridge, and grilled veggies instead of meat for a vegetarian option.

My preferred bread is a Ciabatta Sourdough as it is light and spongy, but a traditional sourdough is great too but the dish may be a little heavier (depending on the bread you use) … the picture of the dish uses a Ciabatta Sourdough.

As an added bonus, this dish is prepared well in advance (a day ahead) which is perfect when you have little time.  Just serve a big green salad alongside it and dinner is sorted, or this is equally as good for a breakfast gathering.

I have adjusted the recipe to give me a larger volume, and included some extra seasonings that I like.

Ready to be baked
Baked and ready to eat
On the plate … yeh!


Savoury Sourdough Baked Custard
 
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Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins
 

On the plate ... yeh!



This recipe reminds me so much of one I used to make many years ago from a Women’s Weekly magazine. It is open to so many options, so add little bits and pieces that you like.

You can use other breads if you prefer, any type of cheese you have in the fridge, and grilled veggies instead of meat for a vegetarian option.

My preferred bread is a Ciabatta Sourdough as it is light and spongy, but a traditional sourdough is great too but may result in a heavier dish depending on the bread used. The picture is of a Ciabatta Sourdough.

Best of all this dish can be prepared well in advance which is perfect when you have little time. If serving for dinner all you need is a lovely fresh garden salad, and it is great for a breakfast gathering too when you have many mouths to feed.

I have adjusted the recipe slightly to give me a larger volume, and included some extra seasonings that I like.
Author: Gina @ The Passionate Pantry
Serves: 8 to 10
Ingredients
  • 450g sourdough, weight is with crusts removed, and sliced into 1cm slices
  • 250g ham, bacon or salami (or a combination if using leftovers), cut into chunks
  • 200g cheddar, cut into chunks

  • 450g full cream milk
  • 6 x 59g eggs
  • 1 tsp smoked paprika
  • 6 sprigs Italian parsley
  • 1tsp sea salt flakes (or ½ tsp fine sea salt)
  • freshly ground black pepper to taste

  • 30g baby spinach leaves
  • 20g basil leaves
  • 100g feta, crumbled

  • 150g cream
  • 50g mozzarella cheese, grated (for topping)
Instructions
  1. Grease a large baking dish (I used an oblong 24cm wide x 35 cm long)
  2. Place meat into TM bowl and chop 3 seconds / speed 5
  3. Put aside and do not clean bowl
  4. Place cheese into TM bowl and chop 4 seconds / speed 6
  5. Put aside and do not clean bowl
  6. Place milk, eggs, smoked paprika, parsley, salt and pepper into TM bowl mix 6 seconds / speed 6
  7. Layer half the bread into baking dish, followed by half the meat, half the cheese, and all the spinach and basil leaves, and half the feta
  8. Top with half of the leftover bread, the rest of the meat, cheese and feta, and then finish with the balance of the bread
  9. Pour over the egg custard, cover tightly with Gladwrap, and then press down to ensure the liquid soaks into the bread
  10. Place in fridge overnight
  11. Take out of fridge at least 30 minutes to an hour before baking
  12. Preheat oven to 180 degrees fan forced
  13. Before placing into oven, pour over cream and sprinkle with the mozzarella cheese
  14. Bake for 45 to 50 minutes until the dish is a deep golden brown
  15. Check half way through cooking and rotate if necessary to ensure even baking
  16. Remove from oven and allow to rest for 20 minutes prior to serving
Notes
Link to original recipe, click here:
3.4.3177

 

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Filed Under: Breakfast, Dairy, Dinner, Eggs, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

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Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
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https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
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