Rolled Flatbread Savory Pudding
This recipe falls into a category that holds a special place in my heart. I call it an Any-Meal Meal. Pretty self explanatory, but savory bread puddings like this work great for literally any meal.
Make it the night before for a quick breakfast, reheat them for an easy lunch, or serve it with a salad for a great dinner option!
Rather than rip up bread and use it, I tried a new technique for this version: Rolled flatbreads! You could also use tortillas, but the flatbreads actually expand a bit more and soak up more of the custard mixture.
The finished savory pudding sort of reminded me of this savory crepe pie I made many moons ago. When you hit a rolled flatbread section, it’s a spongy soft, multi-layered delicious bite. Add lots of great veggies and generous amounts of goat cheese and you’re in business!
1) Preheat oven to 375 degrees F. Rub a 2 1/2 qt. baking dish (or 8×8 baking dish) with 1 teaspoon butter to coat. Roll flatbreads into tight cylinders starting with the long end toward you (making a longer roll rather than a shorter one). Cut each roll into 8-10 pieces and stand on end in the baking dish.
2) Cut kernels off corn and chop veggies. In a large skillet over medium heat, add corn, peppers, onion, and garlic and cook for 5-6 minutes until tender. Season veggie mixture with salt and pepper and spoon over the flatbreads. Be sure to get the veggie mixture down and around each flatbread roll.
3) Dot pudding with spoonfuls of goat cheese. Feel free to use a heavy hand with the goat cheese. You could even go up to 8 oz.
4) Whisk together eggs and milk and pour mixture over the baking dish, making sure it gets distributed evenly.
5) Bake dish at 375 degrees F. for one hour. Rotate it once halfway through. It should be slightly jiggly in the very center. Don’t worry it will continue to set up as it cools.
6) Let pudding cool for 10 minutes. Then garnish with fresh chives, slice into big squares, and serve while warm!
Rolled Flatbread Savory Pudding
Savory puddings like this one are very flexible. You could use almost any bread in most recipes, but flatbreads are definitely a nice twist on the classic. What I didn’t want to do though was just layer them in there because then you would have a thick layer of breading.
Instead, I thought it might work to roll them into tight cylinders. Worked like a charm!
A package (6 flatbreads) will fit great in a 2 1/2 qt. baking dish or an 8×8 baking dish. No need to pack them in too tight as they will expand as they bake.
One note: When you roll your flatbread, roll them with the long end facing you so you end up with a longer and more narrow cylinder.
Don’t forget to butter or grease your dish a bit also!
Since it’s summer, I wanted to use some nice, fresh sweet corn in this version. Again though, the nice thing about a savory pudding is that it’s incredibly flexible. If it were winter, I’d probably do mushrooms and Gruyere. Make it your own!
I mixed the corn with some poblano and red pepper, an onion, and a little garlic. I just love the colors in this.
While you could just toss everything in the pudding, I think it helps bring out some of the flavors to quickly cook the veggies over medium-high heat in a drizzle of oil. They should soften a bit, but no need to brown them at all. They should still have some crunch to them.
I cooked mine for just 3-4 minutes and seasoned them with salt and pepper.
Then spoon the veggies over the rolled flatbreads, making sure to get it in between the rolls.
Then dot the whole thing with big crumbles of goat cheese and pour in your egg/milk custard mixture!
This was my savory pudding ready for the oven. I could already pretty much tell it was going to be delicious!
This dish will need to bake at 375 degrees F. for close to an hour. I would rotate it at 30 minutes and check it at 50 minutes, but it might need a full hour. It’s okay if it’s a bit giggly in the middle. It will set up more as it cools.
The tops and edges should be nicely browned though.
Definitely let this cool before slicing into it. Give it a good 10-15 minutes to set up.
I sprinkled on some fresh chives before serving mine.
I really loved the flavors and texture for this savory pudding turned out. Perfect for a summer meal.