Autumn; leaves turning orange, yellow and red. Clocks turning time backward and air becoming crisper and cooler. Nights are already dark at 6pm and no more long summer nights. Boots, scarves and pea coats are in store and my new Donna Hay magazine makes a timely arrival into my mailbox. However it’s not the donuts that entice me into the kitchen (cover photo) but a recipe that encompasses the heavenly words of caramelisation and puddings together. To me, autumn and winter signal the heartier and heavier meal; bakes, casseroles, slow-cooked stews…food to eat and devour that keeps the heart beating and soul ever so warm while the air chills down outside.
Making a couple of changes to the DH recipe; I used a 6-hole muffin pan and Pecorino over Parmesan. I also made my own caramelised onion from two small brown onions sauteed in olive oil with a bit of brown sugar and a dash of water added at the end of 20 or so minutes to complete this jammy goodness. I also had some leftover kipfler potatoes and used these instead of the prescribed chats. But sticking true to most of the recipe (see below) resulted in the most divine savoury bread puddings that partnered perfectly with a slightly thick roast pumpkin soup for a Sunday night session that also calls for an early night to bed to get the most out of that extra hour!
Caramelised onion and potato bread puddings
300g chat potatoes, thinly sliced
10 sprigs of thyme
Olive Oil for drizzling and brushing
4 large slices of thickly cut sourdough bread
20g butter, softened
quarter cup of caramelised onion (store bought/fresh)
25g finely grated Parmesan
sea salt and freshly ground pepper
Preheat oven to 200 degrees Celsius. Place potatoes and thyme on baking tray. Drizzle with oil and roast for 20 minutes or until potatoes are crisp and golden. Spread the bread with butter and caramelised onion and tear into rough pieces. Reduce oven temperature to 160 degrees Celsius. Whisk eggs, milk, Parmesan, salt and pepper together. Cut 20cm squares of non-stick baking paper, brush each square with olive oil and press each square into lightly greased muffin tin. Arrange potato and bread mixture in the paper cases and pour over equal amounts of egg mixture. Top with thyme sprigs and bake for 40 minutes or until golden. Serve warm or cold.
See Donna Hay Issue 56 ~ Autumn; page 98
Enjoy because Mr ELG and I most certainly did!