I do one (not a recipe but just put together) that has a southwest flair; bread, cornbread, red and green peppers, onions, corn, then maybe chile powder, cheese, broth, cream. A wedge on a plate, adds height, great interest for slices of pork loin, etc.
I also make a savory mushroom, ryebread, onion, dried apricots, cranberries, pinenuts. Pork lion with a apple brandy cream drizzle.
I usually form in a spring pan then bake; or place in a greased glass bowl, set a plate on top and micro on 50% forever, but it leaves the pudding very moist.
I use these for a fall back when I need a starch and a jazz up for a special. once you get a feel for the moisture/egg content of the bread, you can be pretty creative with what is on hand.