Yes you heard me, Savory style.

Most of the time you will be making bread pudding it will usually going to be super sweet packed with milk and sugar.

But how about cutting off the excess sweetness and go for something more solid say, minus off the oven?

Yep, I did not use an oven.

However, I followed the old-fashion recipe, minus off raisins (I ran out of it) and cinnamon powder as I totally forgotten about that part.

But I have added my own concoction for a slightly different taste all together.

Don't worry, just slightly. I did not crucify the dish. Haha.

What I use was:

(for 1 person's portion)

left over bread

(Enough to cover the egg concoction)

1 egg
a little bit of milk, probably 25% of the egg's content
Water
1/4 teaspoon Onion powder
dash of salt
1/4 teaspoon vege stock powder

(optional)

How I mixed it:

I use my favourite glass bowl I bought from Ikea, and it is fit for 1 person's consumption.
(Excluding a banana and coffee / milk / chocolate / milo - but you can just eat like that too)

First, I placed the egg into the bowl, added 25% measurement judging from the egg's mass, added another 25% - 30% of water.

Add vege stock powder (optional), onion powder and salt, mix them slowly and not forming any bubbles.

tear a piece of bread (depending on the size) into small bite size chunks and place them into the bowl, make sure they soak the egg mixture in; but don't place too much to the point that the bread will soak up everything.

Place into the steamer (I have a mini steamer so it saves electricity and water) and steam for about 9 - 10 minutes.

And there you have it.

Very simple, relatively healthy, cheap and very quick whip for breakfast, brunch or lunch.

The good part about steaming is that it doesn't have that burnt surface you will have from baking, and in case you are busy and you have an automated power off steamer you can get freshen up and ready for work while it steams and cooked.