Well isn’t a recipe named Savory Corn Bread & Pulled Pork Bread Pudding sound lovely. It could also be called what to do with the odd bits in the fridge that need to be used up and not thrown out in an effort to reduce our household waste. Sadly that doesn’t sound nearly as attractive.
My grandmother was infamous for never throwing out a piece of bread a stale bit of cake or anything food related that could be salvageable. My love of all bread puddings comes from her ability to turn those scraps with a few other add ins into something delicious. I still remember one of her bread puddings with particular fondness that was made up of a horrible dry spice cake and some leftover chocolate donuts. To this day it was the best bread pudding I have ever had and I have yet to be able to figure out how to recreate it.
In my fridge we always have the odd bits like a piece of veg or meat. This week however I needed to come up with something for these ingredients:
2 loaves of cornbread from Big Bone BBQ Barrie (I really like their cornbread its got a great texture and flavor)
1/2 a large red pepper that had seen better days
and a baggie of some not so moist pulled pork
This blog entry is not so much a recipe but a solution and a method for getting rid of some odd bits easily.
I decided it would be either a quiche or a savory bread pudding. This was narrowed down rather quickly when I checked the time I had to make it and my not so great track record with making a decent pastry.
I finely chopped up the onion and red pepper- sauteed in a bit of canola oil and added dried parsley salt & pepper. I also added a couple cloves of garlic finely minced.
Next up I chopped the cornbread into cubes and tossed all of this into a large bowl with the pulled pork and the sauteed vegetables.
Next up was the custard base. I used 6 eggs and 11/2 cups of milk whisked together. (If you had some leftover shredded cheese it would be an excellent add in as well) Pour all of this over the cornbread mixture and allow it to soak in.
Preheat your oven to 350F and prepare an oven proof dish. I sprayed mine with crisco canola spray.
Assemble the mixture in the dish
Bake for 1 hour or until the custard is set and you have achieved your preferred level of crispiness on top. I like crispy tops on bread puddings. I like the crunchy bits.
It was a delicious way to use up the leftovers. We served it with a simple salad and dinner was good to go. Happy that it didn’t get thrown out or wasted.