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16.09.2014

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A luscious bread and butter pudding, with loads of cheese and a touch of something different. Yellow pepper jam with almonds and ginger. A product co-created by Simply Greek, Amvrosia Gourmet and The Foodie Corner for charity.

I wasn’t going to post this in English, as the jam is only available in Greece. However, it is so tasty, and easy, and for a good cause, that I thought you might find it interesting anyway. I’m sure a good sweet chutney or a chilli jam would work in place of our yellow pepper jam, so give it a go and let me know all about it!

The pudding is gorgeous; soft and creamy in some spots, cheesy and crunchy in others. Evaporated milk is my secret weapon here. It’s so much richer than fresh and gives the impression that there is also loads of cream in the custard. Make sure your sliced bread is stale and a bit dry, so it soaks up the liquid nicely and doesn’t become gooey while baking. Cheese wise, I used gouda and kefalotyri, a Greek, fairly salty, hard yellow cheese. I’d say parmesan or pecorino or grana padano would be nice.

If you live in Greece but happen to be reading in English, you can find the jam (we’ve called it “yellow pepper and almond sauce” here) in delis, shops with traditional products and pantopoleia (can’t accurately translate that one!). Simply Greek will donate all profits to Boroume, an organisation that fights food waste by organizing the distribution of surplus food for charity throughout Greece.

Ingredients

12 slices of stale white bread

3 Tbs of margarine or butter

5 Tbs of yellow pepper jam or any other jam/chutney you fancy

1 1/2 cups grated cheese (see text) separated in 1 cup and 1/2 cup

3 eggs

1 tin (1 1/2 cups) evaporated milk

1 tsp Dijon mustard

1/2 tsp salt

1/4 tsp freshly ground pepper

1/8 tsp ginger powder

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Our yellow pepper sauce, which I like to call jam. It has almonds and ginger in it, and is pretty gorgeous if I may say so myself. Made with love for a good cause by Simply Greek, Amvrosia Gourmet and myself. Check out the rest of their products which are available in other countries too.

Step 1

Butter each slice of bread, keeping a little bit of butter or marge aside for later. Make 6 sandwiches filled with about 2 teaspoons of jam and some cheese each (in total use 4 Tablespoons of jam and 1 cup of cheese in this step). Cut them diagonally and place them cut side down into a small (16x25cm) pyrex baking pan. Squeeze them in, they will fit. Place two at the side if necessary (see photo). Dot the corners with the reserved butter or marge.

Step 2

Whisk the eggs, 1 tablespoon of jam, evaporated milk, mustard, salt & pepper and ginger in a large bowl. Pour the mixture over the sandwiches making sure the liquid goes over every spot. Let the pudding soak up the liquid for at least 20 minutes, ideally an hour.

Step 3

Preheat your oven to 180C fan (190C conventional). Sprinkle the rest of the cheese over the pudding and bake for about 30-40 minutes, or until it rises like a souffle and is golden all over (and browning in some places). If it browns too quickly cover it with foil. Mine rose just in time so I didn’t need to cover it. If you want a bigger pudding double the amounts and use a large baking pan. Baking time will increase and may need up to an hour.

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