Savoury Love Bread Pudding

Savoury bread pudding

Savoury bread pudding is something that has been lingering in my mind for a while now. I finally decided to give it a go this weekend. I picked up these cute little heart-shaped ramekins in Tesco’s the other day and was still deciding what to bake in them. Not that I didn’t have any ideas, I had too many and couldn’t decide! Well, I went for the savoury bread pudding since I had some stale homemade bread that I was going to use in bread pudding anyway.

This is an easy recipe and it turned out well. Both Boyfriendlovlie and I really liked this. The good things is that it can be made virtually fat-free if you omit the margarine as topping at the end. I didn’t put any in the pudding itself.

So, this could be nice as a starter or if made a slightly bigger portion, it can be a main. Having said that though, these were quite filling just that ramekin size.

Ingredients (serves 2)

75g (more or less) stale bread (should make up 1 cup (200ml) when soaked)
Oatmilk (enough to soak the bread)
1 tablespoon nutritional yeast
1 teaspoon cornstarch
Salt to taste
Margarine (optional)

3 – 4 mushrooms, sliced
Handful of spinach leaves

  • Preheat oven at 180 degrees Celsius.
  • Cut bread into slices or small pieces. Cover with oatmilk and leave to soak.
    Then mash the bread when well soaked. The mixture shouldn’t be too runny. It should look like a thick porridge.

Savoury bread pudding

  • Then, add in the nutritional yeast and cornstarch. Add salt to taste. Mix well.
  • Grease 2 ramekins. Place some of this mixture into the ramekins. Fill them up to 1/3.

Savoury bread pudding

  • Then layer the mushrooms.

Savoury bread pudding

  • Add a layer of bread mixture followed by a layer of spinach leaves.

Savoury bread pudding

  • Finally cover with another layer of bread mixture. Add a teaspoon of vegan margarine on top of each ramekin (this is optional, otherwise the pudding is virtually fat-free).

Savoury bread pudding

  • Bake for 45 minutes.

You can serve in the ramekins or demould. If you want to demould, run a knife around the edge to loosen the pudding, then gently turn over and tap down on a plate.

Savoury bread pudding

They went really well with some rocket leaf salad. And for a hot and spicy touch, sprinkle with some hot dried chilli and herbs. Enjoy!

Savoury bread pudding

Savoury bread pudding

Psst… don’t forget to make love afterward! 🙂

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  • cookingwithlysa
    February 12, 2012 at 11:47 pm

    I'm amazed with the idea. They look delicious…!! The ramekins are so cute !

  • Sunjo
    February 13, 2012 at 12:05 am

    These are sooo cute!

  • neha
    February 13, 2012 at 5:41 am

    Ah these look sooo adorable and delicious. I'll definitely have to try them out soon. Hope you have a great Valentine's Day 🙂

  • Lovlie
    February 13, 2012 at 4:46 pm

    Lysa, I sure will be using these ramekins again. Making up my mind what to make next… :)<br /><br />Sunjo, thank you!<br /><br />Neha, thanks! Have a great Valentine Day too! Let me know how they turn out if you try them.

  • Richa
    February 13, 2012 at 9:44 pm

    i loove this idea.. i am already so tired of the sugar.. that valentines day will be purely savory or bland :)<br />love the perfectly bakes hearts.. yummm

  • Lovlie
    February 13, 2012 at 10:22 pm

    Yes Richa. Me too, I needed a break from the sweet stuffs. Have a great Valentines day. 🙂

  • Mihl
    February 14, 2012 at 9:34 am

    I was never a fan of traditional bread pudding. But a savoury version? Yes, please! This looks so mouthwatering.

  • Veganosaurus
    February 22, 2012 at 7:50 am

    Oh wow! That looks absolutely scrumptious and so easy to make too!!

  • Harini
    February 22, 2012 at 8:14 am

    Damn good recipe! Made my mouth water.:)

  • Sophiesfoodiefiles
    February 22, 2012 at 10:30 pm

    Waw,what a great &amp; neat idea! This savoury pudding looks so fabulous &amp;stunning! :)<br /><br />You also have a cool foodblog!<br />Many gres fom a foodie from Belgium! 😉

  • Guild of Fools and Heretics
    April 20, 2012 at 4:17 pm

    great recipe but why leave the fruit out, a few blueberries and some orange and/or lemon peel turns a starter into an event,<br /><br />love steve

  • Lederreiniger
    February 22, 2013 at 3:47 pm

    This looks so delicious! Have to make this this weekend!

Comments are closed here.

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