OK, I hear you laughing… GM making a pudding with butter?????
This is a savoury alternative to the traditional pud. Garlic bread with cheese and baby courgette sliced thickly made for a simple lunch with a salad. That is how a sister of my friend served it the other day for lunch. Since she used store bought garlic bread and I was not sure of how much cheese she used, I had to give it a miss and go with just the salad. It looked scrummy and the aroma was divine. I asked for the recipe and wondered how I could adapt it to suit my needs. Here is the recipe as it was given to me:
Garlic Bread & Butter Pudding
Preheat the oven to 180°C
For 4 people you will need:
340g garlic bread cut in slices
100g cheese of choice grated, crumbled or finely sliced
200g baby courgettes thickly sliced
3 large eggs
400 ml crème fraîche
2 tablespoons fresh flat-leaf parsley, chopped
salt and freshly ground black pepper
Grease a 1.75 litre ovenproof dish. Arrange the slices in the bottom of the dish. Then scatter sliced courgettes on top. In a large bowl, whisk together the eggs and crème fraîche. Add the parsley and season with salt and freshly ground black pepper. Then pour over bread and courgettes. Leave to rest for 30 minutes. Bake in oven for 45 minutes till golden and set. Serve with a green salad.
I love garlic bread, I use a small amount of olive oil in place of butter, or on occasion no oil at all, spreading the crushed garlic on the sliced bread before placing it in the oven. Now if I use a small amount of grated Parmigiano Reggiano for flavour and a greater ratio of eggs to low fat crème fraîche, it might work for me.
If I live until next week, I’ll have another recipe for you. 😉