An all year round dish – Egg, Cheese and Bread Pudding With Vegetables


 After a week of blog vacation it feels good to be back and I can tell you that I have a long list of things I want cook up and post here. I clearly needed time off to recharge the font of my inspiration and feel the motivation to create new dishes (if anything ever is new) for Lucullian but now I have almost too many things I want to try out for me and you. Not only did the pause do good but all the new produce that are overwhelming the food stalls in this period are infinitely inspiring, I think I could cook and eat almost all the time right now, just for the joy of it all.

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 I often say that I am happy that my taste in food changes, that it isn’t fixed to certain ingredients and dishes because it makes me discover new things I would have lived without and that would make my life much poorer. Though I have to confess that these changes sometimes surprise me; take the case of the scamorza affumicata or smoked scamorza cheese, I used to dislike it intensely and avoided it like the plague but then I had to shoot a recipe that involved it for a magazine and when I put a piece in my mouth something happened, suddenly I liked it and very much so. Don’t ask me why but so it is and I am happy for it. This egg, cheese and bread pudding can be made with any vegetables you happened to have around and if you can’t find a smoked scamorza or some other smoked cheese you can use normal cheese. 

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4 small portions

2-3 slice of rustic bread, diced
2 eggs
6 tbsp fresh cream
6 tbsp grated cheese, I used smoked scamorza cheese
2 medium carrots
30-40 green beans
2 small fresh onions
fresh thyme
black pepper
extra-virgin olive oil

   Toast the diced bread, meanwhile whisk egg and cream with a little salt and black pepper and then dump the bread into it. Let it soak for 5-10 minutes.

   Peel and slice the carrot thinly, trim and cut the beans into pieces and slice the onion.

   Cook the vegetables and thyme gently in a skillet in some olive oil. Add a little water in the beginning and the braise until soft. Season to taste.

   Add the cheese to the egg and bread and then the cooked vegetables, mix well before spooning it into greased ramekins.

   Bake in a pre-heated oven (200°C/390°F) for about 10 minutes.

Egg, Cheese and Bread Pudding With Vegetables