Reviving Zombie Baguettes

Audrey Luk has wrote a brilliant recipe for The Walking Bread Pudding (Serves six)

3 sausage links weighing about 1 lb. in total
2 cups of chopped baby broccoli
7 eggs
3.5 cups of milk
1 sliced baguette
2 tbsp. dried Provençal herbs
3/4 c. grated Pecorino or a similar hard cheese
salt and pepper
1 shallot, minced
1 clove of garlic, minced


  1. In a large metal or plastic bowl, beat four eggs with two cups of milk, the Provençal herbs and salt and pepper.Mix the undead bread with this mixture and be sure that every piece is coated. Stir the bread a few times over an eight-hour period, or just leave it in the fridge over night after stirring it once maybe 45 minutes after the initial coating.
  2. Take the bread out of the fridge, stir it, and leave it on the counter as you tackle the next steps.
  3. Preheat the oven to 375°F.
  4. Grease a baking pan with oil and set it aside.
  5. In a small pot of boiling water, parboil the broccoli for a few minutes and then drain it in a colander.
  6. Brown the sausages in a nonstick pan until they are half cooked. Take them out of the pan, and then add a teaspoon of cooking oil.
  7. Brown the garlic and shallot in the pan.
  8. Add the broccoli and stir for a few minutes, then add the pan’s contents to the soaking bread.
  9. Slice the sausage and add it to the bread.
  10. In a medium bowl, beat three eggs with 1.5 cups of milks and the grated Pecorino.
  11. Pour the bread, sausage and broccoli mixture into your baking pan, making sure that the sausage and broccoli are evenly distributed throughout the bread pudding.
  12. Pour the beaten egg, Pecorino and milk mixture into the pan.
  13. Bake the bread pudding for 45 minutes. At the 30-minute point, grate more cheese over the top if you wish, or just wait until it’s done and grate the cheese tableside.
  14. Let the pudding cool for five minutes and then slice and serve.

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