Delicious, Monte Christo inspired bread pudding (or strata if you prefer) with Greek yoghurt for extra creaminess and feta for extra cheesiness. Easily thrown together and cooked in the slow cooker.
Have you ever made bread pudding in the slow cooker? You should. It’s really good. You don’t get the crusty bits on top, but you get a uniformly succulent and rich pudding, beautifully set, with no hassle, and a cool kitchen at the end of it. And a low electricity bill. And you can do sweet ones too, with chocolate! Do I need to keep selling it?
Here I’ve used Monte Christo flavours because this sandwich is a new favourite. I made it at a food festival recently, and it went down a storm. Combined with a sweet and savoury yellow pepper sauce (I would call it a jam), it was really delish. Now here I’ve kept things on the savoury side, but you could easily go for adding a bit of sweetness by serving the pudding with some jam or honey.
If you’re wondering how on earth I can be talking about bread pudding when my country is in the state that it’s in… well, what can I say. Things are crappy. Very very crappy. It’s like having a big black cloud hanging over your head. Uncertainty, anxiety for what the future holds, disappointment, frustration, and a complete lack of energy and zeal in anything work related. For the past ten days I’ve been aimlessly wandering from room to room, comfort eating, or lying on the couch watching back to back episodes of Nashville. If I didn’t have a dog I think I wouldn’t have even left the house. But yesterday I realised that I need to snap out of it. I need to find the energy to continue working. The Mister gets up each day and goes to the office, whether he feels like it or not. So I have to stop using the “creative” and “inspiration” cards to excuse moping around all day. This is my job. And until we know for sure what our financial future has in store for us, I will keep doing it.
Let’s make some bread pudding. It’s a great comfort food by the way.