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Gina @ The Passionate Pantry

Savoury Sourdough Baked Custard

[cap id="attachment_985" align="aligncenter" width="300"]On the plate ... yeh![/cap]

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 to 10
Ingredients Method Notes

Ingredients
  

  • 450 g sourdough weight is with crusts removed, and sliced into 1cm slices
  • 250 g ham bacon or salami (or a combination if using leftovers), cut into chunks
  • 200 g cheddar cut into chunks

  • 450 g full cream milk
  • 6 x 59g eggs
  • 1 tsp smoked paprika
  • 6 sprigs Italian parsley
  • 1 tsp sea salt flakes or 1/2 tsp fine sea salt
  • freshly ground black pepper to taste

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

  • 150 g cream
  • 50 g mozzarella cheese grated (for topping)

Method
 

  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: