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Home  ⁄  Recipes  ⁄  type of food  ⁄  appetizers & savoury snacks  ⁄  Slow Cooker Monte Christo Bread Pudding

09.07.2015

3 ratings, avg : 3.67
4
3.5 lt

Categories : appetizers & savoury snacks, bread, pastry & savoury cakes, breakfast, easy peasy, main dishes, Recipes, Slow Cooker @en

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.

Ingredients

200 gr stale crusty bread, cut into medium/large cubes (crust on)

2 eggs

160 ml milk

110 gr Greek yoghurt

30 gr margarine or butter, melted

1 Tbs mayonnaise

2 tsp mustard, spicy

1/4 tsp black pepper, freshly cracked

70 gr feta cheese, crumbled

70 gr yellow cheese, grated (I used a mix of gruyere and similar)

150 gr ham, cubed

Show me more ideas and suggestions

Mustard

I used spicy homemade mustard, but you can substitute with a milder Dijon type if preferred. If so, use one tablespoon.
Step 1

Put the bread cubes in the slow cooker insert. There should be about two layers.

Step 2

In a bowl whisk the eggs, then add the milk, Greek yoghurt, margarine, mayonnaise, mustard and pepper. Whisk till smooth. Add the feta, yellow cheese and ham and mix well.

Step 3

Pour the mixture over the bread and mix very well. Give it a few minutes of mixing, so all pieces get soaked well. Make sure all the ham doesn’t fall to the bottom. Press the bread down as best you can (some pieces might poke up, no biggie) and cook on low, lid on, for 2 hours or until set. Turn the cooker off and let the pudding sit for at least 20 minutes with the lid off. Run a knife around the edges and cut to serve. A spatula is best for getting the pieces out.

Notes: The bread really needs to be stale and quite dry, so it soaks up the mixture without going soggy.

I didn’t add salt as my cheeses were very salty. Add salt depending on yours.
3 ratings, avg : 3.67

So, what do you think? Leave me a comment!

2 Comments

  • Reply
    mike
    20/03/2016

    I would like you to use u.s. weight and measure’s in your recipe’s not metric.
    since I am an American I do not use metric, or please have both, or a conversion
    option thank you, mike

    • Reply
      Eleni {The Foodie Corner} Ελένη
      22/03/2016

      Hi Mike. I am not an American and I live in Europe, so this system is more familiar to me. Sorry if that is an inconvenience. Please do keep in mind that some things are best measured in weight, for example the bread. Bread types can be very different from country to country, and especially when cut into pieces to measure in cups, misunderstandings might happen. For me, when I see a recipe stating “1 cup cubed bread”, it is very frustrating as I have no idea what kind of cubes, how big, what kind of bread etc… I feel that international blogs, that are read by many nationalities, should be as clear as possible for all to understand. I can’t embed a conversion option into the blog, but there are many sites out there that can do that for you! Having said that, I will try and include both measurements where possible and appropriate! Many thanks for visiting.

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The Foodie Corner Hi! My name is Eleni. I’m slightly obsessed with recipes, cooking and food in general. So what else was I to do? I started a food blog.

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