Gallurese-style Bread Pudding

This dish is essentially a way to use up stale bread and leftover broth from a traditional dish of boiled mutton. In peasant cuisines, such as Sardinia’s, nothing is wasted and we use whatever’s on hand: mint is in every Sardinian garden (it’s a pest there – once you plant it, you can never get rid of it) and there’s always pecorino in the pantry.

Although this is called a ‘soup’, the bread soaks up all of the stock and the end result is almost sou