Epirotic Bread Pudding

Ingredients

While the original Swiss Torta di pane ticinese is a sweet bread pudding made with raisins, almonds, and cinnamon, the Epirotic adaptation takes a savory approach. Instead of sweet ingredients, this Epirotic Bread Pudding incorporates feta cheese, spinach, onions, and Mediterranean herbs, giving it a distinct flavor profile that reflects the culinary traditions of Epirus. We alse have the original recipe for Torta di pane ticinese, so you can check it out.

• 8 cups (200g) stale bread, cubed 8 cups (200g) stale bread, cubed
• 1 cup (240ml) milk 1 cup (240ml) milk
• 4 large eggs 4 large eggs
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• 1 cup (150g) spinach, chopped 1 cup (150g) spinach, chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for greasing the baking dish Olive oil for greasing the baking dish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 16g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, soak the stale bread cubes in milk for about 10 minutes until softened.
3. 3.
   In a separate bowl, whisk together the eggs, feta cheese, spinach, onion, dill, oregano, salt, and pepper.
4. 4.
   Squeeze out any excess milk from the soaked bread and add it to the egg mixture. Mix well to combine.
5. 5.
   Grease a baking dish with olive oil and transfer the bread mixture into it, spreading it evenly.
6. 6.
   Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Stale bread — It's important to use stale bread as it absorbs the flavors better and prevents the pudding from becoming too soggy. If you don't have stale bread, you can lightly toast fresh bread cubes in the oven before using them.
• Feta cheese — Opt for a good quality feta cheese for the best flavor. You can also experiment with other types of cheese such as goat cheese or ricotta for variation.
• Spinach — Make sure to thoroughly wash and dry the spinach before chopping it. You can also substitute it with other leafy greens like Swiss chard or kale for a different taste.

Tips & Tricks

• For added flavor, you can sauté the onions before adding them to the bread mixture.
• Serve the Epirotic Bread Pudding warm or at room temperature for the best taste and texture.
• This dish can be enjoyed as a main course with a side salad or as a side dish alongside grilled meats or roasted vegetables.
• Feel free to customize the herbs and spices according to your preference. You can add a pinch of red pepper flakes for a hint of spiciness or sprinkle some grated Parmesan cheese on top before baking for an extra cheesy crust.
• Leftovers can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the Epirotic Bread Pudding as a main course accompanied by a fresh green salad dressed with lemon vinaigrette. Garnish the pudding with a sprinkle of fresh dill or oregano for an appealing presentation.

Presentation advice

Present the Epirotic Bread Pudding in a rustic baking dish, allowing the golden crust to be visible. Cut it into squares or wedges and serve on individual plates or a large platter for sharing. Add a sprig of fresh herbs as a garnish for an elegant touch.