I’ll mention right off the hop that this concept is from the brain of Emmanuel (Manu) Thériault. He might have made this when he was at Woodwork, but I’m not sure. He calls it “Butcher’s Cake”. He told me about it and I think it’s one of the most brilliant food ideas I’ve heard in a very long time.
Part of the reason I am so enamored with butcher’s cake is because I work in a sandwich shop. When you work in a sandwich shop, you have at least three significant sources of possible waste. The first is bread. Bread is a problem ingredient because it has such short shelf life. It can be difficult to maintain fresh inventory, and some bread invariably gets stale before it can be used.
The other potential sources of waste are meat and cheese ends. When using a commercial meat slicer, the last inch of a roast or block of cheese is difficult to get through the slicer without putting your fingers at risk. For some items you might not even want to slice and serve the outermost part. For a roast or a ham, the very end is often harder, smokier, and generally less succulent that the rest of the meat.
This butcher’s cake is an ingenious and delicious preparation that uses all these waste products. It is basically a savoury bread pudding studded with little chunks of cured meat and cheese. I use trim pieces from ham, salami, mortadella, roast beef, even prosciutto and speck. Of course, if you don’t work in a sandwich shop you can use plain old ham and cheese; there’s no reason it needs to be the trim or waste.
When Emmanuel told me his idea I knew immediately how I could go about making it: by adding chopped meat and cheese to Serviettenknödel, the Austrian bread dumplings discussed here. I’ve found that a bit of black pepper and chopped herbs like parsley and rosemary are a nice addition.
Butcher’s cake makes a fantastic lunch, especially when served with with a refreshing salad. I have a sneaking suspicion it would also be good for breakfast (bread, egg, milk, ham, cheese…. sounds like a breakfast pastry to me.)
Concept by Emmanuel Thériault
Recipe by Allan Suddaby
- 8 whole eggs
- 4 egg yolks
- 8 oz unsalted butter, melted
- 2 cups whole milk
- 2 tsp kosher salt
- 2 lbs stale bread
- 1 lb cured meat ends, coarsely chopped
- 10 oz cheese ends, chopped
- 1/4 cup chopped parsley
- 1 tbsp finely chopped rosemary
- 1 tsp coarse ground black pepper
- Combine the whole eggs, yolks, melted butter, milk, and salt in a large measuring cup. Whisk thoroughly until eggs are completely incorporated.
- Put the bread, meat, cheese, herbs, and pepper in a large mixing bowl. Pour the milk mixture over the bread. Mix gently but thoroughly with your hands until all the milk has been absorbed by the bread.
- Move the mixture to the fridge for one hour. This will give the liquid ingredients time to fully soak into the bread.
- Butter a large casserole dish. Lightly press the soaked bread mixture to the casserole. If you like you can top the bread with more grated cheese and herbs at this time.
- Bake in a 350°F oven until the interior is cooked and the exterior is golden brown and crispy, maybe 50-60 minutes.
- Let cool slightly before cutting and serving.
Yield: Butcher’s Cake for about 12 people