Turn leftover turnip cakes into savory bread pudding

How to turn leftover turnip cakes into a savory bread pudding starts with treating the cakes as the main event. In Australian Chinese kitchens, what may be labelled radish cake on Asian grocer packaging is often called turnip cake. Dice the refrigerated pieces, pat them dry and fry them briefly so they can absorb the custard without turning to paste.

Stale sourdough from Coles or Woolworths supplies the soak, while eggs, milk and a little broth create a rich, savoury custard. The finished dish works for brunch, lunch or a barbecue side, turning refrigerator odds into something that tastes deliberately rich rather than merely reheated.

Prepare the turnip cakes

Use cooked turnip cakes that have been kept refrigerated, or thaw frozen pieces while still wrapped so they do not absorb odours. Cut them into roughly 2 cm cubes and pat them thoroughly dry with kitchen paper.

If the cakes were steamed rather than fried, heat a small amount of neutral oil in a pan and brown the cubes on several sides. This step is optional for previously fried cakes, but it gives the pudding a better shape and lightly crisp edges.

Tear 250 g of stale white bread or sourdough into rough pieces rather than cutting it into cubes. A leftover bread pudding guide offers another take on using bread past its fresh stage, although this version relies on the firmer structure of turnip cake.

Build the savory custard

Whisk three eggs with 500 ml of whole milk, one tablespoon of light soy sauce, one teaspoon of sesame oil and half a teaspoon of freshly ground white pepper. Keep the seasoning balanced because the broth and soy sauce may already provide plenty of salt.

Reserve 120 ml of chicken or vegetable stock for the custard, or use a portion of a MoneyCome Mart frozen soup base. Follow the thawing frozen soup bases method before measuring it, then let the measured portion lose its chill while you prepare the remaining ingredients.

Taste a spoonful of the liquid before combining it with the eggs. It should seem gently seasoned rather than intensely salty. If the soup base is strongly flavoured, dilute it with a little extra milk and avoid adding any further salt.

Add texture and Australian pantry flavour

Turnip cake is mild and pleasantly sweet, so it benefits from stronger ingredients. Mix the following additions through the bread and cake before pouring over the custard.

For a classic Cantonese-style mix

• 120 g aged cheddar, grated
• 100 g shiitake mushrooms, sliced
• 2 Chinese sausages, thinly sliced
• 1 tbsp chopped coriander leaves

Leave out the Chinese sausages for a meat-free version. Fold the cheese and mushrooms through the bread so they are distributed throughout, rather than leaving everything in one dense layer.

A light topping adds crunch after baking and contrasts with the soft custard.

For the top

• 2 tbsp panko breadcrumbs
• 1 tbsp sesame seeds
• 2 spring onions, finely sliced
• 1 tbsp crispy fried shallots

Shiitake, Chinese sausage and coriander are common finds at specialist grocers around Box Hill in Melbourne or Cabramatta in Sydney. Cheddar and mushrooms are easier to pick up from the house-brand ranges at Coles and Woolworths.

Assemble and bake until creamy

Warm the measured broth until steaming, but avoid boiling it hard. Stir it into the whisked eggs and milk, then pour the mixture over the bread, turnip cake and chosen additions in a buttered 23 cm baking dish. Press everything down gently and allow it to soak for ten minutes.

Heat the oven to 180°C conventional or 160°C fan. Scatter over the topping and bake for 35 to 45 minutes, until the edges are set, the centre no longer sloshes and a skewer comes out warm. Let the dish stand for ten minutes before serving so the custard can firm up.

For a later serving, refrigerate a covered portion and reheat it gently with a splash of reserved broth. The broth itself should be warmed rather than boiled vigorously; this gentle soup-base reheating guide explains how to preserve its flavour and keeps the pudding from becoming overly concentrated.

Serve it the Australian way

Serve the bread pudding warm for an arvo brunch with coffee, a poached egg and a small salad of lettuce, cucumber and cherry tomatoes. Cut it into generous squares rather than trying to make it look like a neat café-style slice.

It also works at a suburban bring-a-plate barbecue, served beside grilled sausages or barbecue chicken. The savoury custard, crisp top and gentle sweetness of the turnip cakes suit the relaxed sharing style of an Australian gathering.

Store any remaining portions in a sealed container in the refrigerator and reheat only what will be eaten. The finished casserole combines chewy bread, soft daikon cake, seasoned custard and a golden topping, with enough Cantonese-inspired character to make leftovers feel worth serving again.