Healthy Kitchen Smells Fresh

February 25, 2009

Savory Bread Pudding

Filed under: Asians, Bakings, Breads, Malaysians, Savories, Vegetarian — nshahida @ 12:48 pm


Haven’t had bread pudding for long and that made me started to imagine a good bread pudding on the table with a cup of tea? May be!

Thinking I’ve been indulging too much sweet all week long, the reason  I refused to even start lifting my whisk. But why not trying the old school one?…. Savory bread pudding came across my mind.. reminded me of my mom’s. She makes the best savory bread pudding in the family , I may say . Well.. it was when we were kids my mom used to make that bread pudding. InsyaAllah if we go home for a visit, I might ask her to make us one again.

I then asked hubby, which one would he eat if I happened to make bread pudding, the sweet one or the savory  though his response is quite predictable. Yes, I wasn’t wrong so there I went start scanning the kitchen pantry, looking for inspiration. “Let’s try with corn and green onions”.  I whispered to myself.

Alhamdulillah, it did turn out as expected and once again, alhamdulillah hubby loved it and we finally had our bread pudding since the last time, 4 years ago to be exact.

This recipe isn’t call for sugar since it’s savory. Still… you get the sweetness , naturally from the corn. The mild onion-y flavor was so comforting along with creamy coconut milk. If you are not tolerating lactose ( dairy products), this ‘d be great for you to give it a go.


Savory Bread Pudding

If white bread is all available, just go with any kind of bread you have. Whole wheat bread is my choice for healthier version.


  • 3 (approx. 150 grams) slices whole wheat bread , chunked
  • ½ cup all purpose flour
  • 1 Tablespoon cornstarch
  • 1 large egg
  • 2 cups ( 500 mL) lite coconut milk or thick
  • 1/3 cup coconut oil or cooled melted butter
  • 1 teaspoon salt

Add ins:

  • ¼ cup chopped green onions
  • 1/3 cup corn kernels
  • ¼  cup chopped cilantro (optional)
  • 1 teaspoon freshly ground black pepper (optional)
  • 2 Tablespoons fried shallots , for sprinkling
  • Enough very hot water , for bain-marie (water bath)


1- Preheat the oven to 350 F. Grease a 8 x 4 x 4 inches baking pan with a little bit of canola oil, set aside.

2- In a large bowl, with a spatula or wire whisk, whisk egg, coconut milk and cornstarch to well combined. Stir in all purpose flour and continue whisking until there is no longer lumps in the batter.

3-Add the chunked breads to the batter and let them soaked for 30 minutes.

  • This soaking process helps the bread to absorb the liquids and soften the texture of the bread.. make a smooth and melt in your mouth pudding.

4- Stir the batter to make sure the bread is completely softened and well incorporated. Mix all the add ins , salt, black pepper and coconut oil / cooled melted butter into the batter. Mix well every thing together.

5- Pour enough very hot water in a large baking dish ( bigger than prepared baking pan for the batter). Make sure to fill the hot water enough to cover half of the grease baking pan (sea level) )

6. Pour the bread pudding batter into the greased baking pan. Slightly tilt and shake the pan to level out the batter. Sprinkle the fried shallots on top. Place the battered pan onto the bigger baking dish ( the one that is filled with hot water).

7- Bake for 45 – 50 minutes or until lightly brown around the edge of your pudding ( tips: insert a cake tester , see if it come out clean.. if it does.. your pudding is ready)

8- The pudding may look undone right after baking, it firmed up later after cooling. Make sure it is completely cool before cutting.

bread pudding


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