I am the Queen of Over-Catering. I can't help myself. I think it's because I was a guest at a memorable (for the wrong reason) event where the catering was woefully inadequate to the point where people were jostling over the last sausage roll at the buffet. It was utterly cringe-worthy and has left me scarred for life! So I nearly always end up with a glut of food after I have hosted a party. This Halloween is no exception and it wasn't helped by some last minute illness-induced cancellations. Oh boy.
So, I ended up with a large quantity of lasagna, cannelloni and pizza to use up. I froze what I could and sent Him Indoors and the Big One to work/school with packed lunches of pasta & pizza for the last few days. But I still had rather a few slices of cold and frankly unappetisingly dry pizza left in the fridge that would look at me accusingly every time I opened the door. If there's something I hate more than under-catering, it's wasting food!
Thankfully, whilst I was trying to convince myself that the pizza wouldn't be so bad once reheated and slathered in ketchup, I was struck by inspiration. Bread pudding. After all, what is pizza other than bread with tomato sauce and cheese on top! However, bread pudding is usually sweet with sugar and dried fruit... would a savoury version work? The answer is a resounding and delicious 'yes'!
You will need...
- leftover pizza
- eggs (1-2 per slice depending on the thickness of the crust and size of the slice)
- milk (about 1/2 to 1 cup depending on the number of eggs used)
- Parmesan (approximately 1/4 cup, plus some extra for the top)
- Optional: oregano
- Optional: extra vegetables/cooked meat.
First off, you will need an oven-proof baking dish that will accomodate your pizza neatly. Lightly grease the dish with butter or oil and set aside. Then simply cut your cold leftover pizza into chunks about an inch or so square. Spread them evenly in the ovenproof dish. You can add extra vegetables or cooked meats to your pizza if you'd like. I used bell pepper and mushrooms (although only on one side with the mushrooms as my kids are fusspots)!
Then beat your eggs and add the milk, Parmesan, seasoning and herbs. Pour the eggy mixture over the pizza until it is all coated. It doesn't need to be swimming in it, but you will need enough liquid so that all the pizza will fully absorb it. You can always beat a few extra eggs and add if your dish looks too dry. Cover the dish in plastic wrap and refrigerate for at least half an hour so that the pizza has a chance to fully absorb the liquid and go soggy. You could even leave it overnight so that you have a pre-prepared brunch dish just waiting to pop in the oven!
Sprinkle a handful of Parmesan over the top and season before popping in the oven at 350'F (180'C) for 30-45 minutes until golden brown and cooked through.
You can either serve hot, cut into slices and served with a nice green salad. Or it's good cut up and served cold too!