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    You are in: Home / Recipes / Cheddar and Veggie Bread Pudding Recipe
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    Cheddar and Veggie Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 4 mins

    25 mins

    39 mins

    littleturtle's Note:

    A bit like an omelet, but still a really different breakfast, brunch or dinner. Intriguing combination of taste and texture with a bit of a kick.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons vegetable oil
    • 1 onion, finely chopped
    • 8 ounces mushrooms, thinly sliced
    • 2 cups fresh broccoli (or 5 oz of your choice with 5 oz spinach) or 2 cups asparagus (or 5 oz of your choice with 5 oz spinach) or 2 cups green beans (or 5 oz of your choice with 5 oz spinach) or 1 (10 ounce) package frozen broccoli, unthawed (or 5 oz of your choice with 5 oz spinach) or 1 (10 ounce) package asparagus (or 5 oz of your choice with 5 oz spinach) or 1 (10 ounce) package green beans (or 5 oz of your choice with 5 oz spinach)
    • 1/4 teaspoon mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 slices white bread, buttered & halved (crusts removed)
    • 2 cups sharp cheddar cheese, shredded (8 oz)
    • 3 large eggs
    • 1 cup 2% low-fat milk
    • 1 (4 ounce) can chopped green chilies, drained
    • 4 slices white bread, cut into 1 " cubes (crusts removed)
    • 2 dashes paprika (to garnish)

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      In a skillet, heat oil for 1 minute over medium heat, then saute onions until slightly soft (2-3 minutes).
    3. 3
      Add the mushrooms and saute, stirring continuously, for another 2-3 minutes.
    4. 4
      Add the broccoli, asparagus, or green beans along with mustard, salt, and pepper; cover and cook for 2 minutes.
    5. 5
      Line a lightly greased 13"x9"x2" baking dish with 4 slices buttered bread, top with 1/2 of the vegetable mixture, and sprinkle 1/2 of the cheese over that.
    6. 6
      Combine the eggs, milk, and chilies in a medium sized bowl, pour into the baking dish then layer on remaining bread, vegetables, and cheese.
    7. 7
      Sprinkle with paprika.
    8. 8
      Bake, covered with foil, for 15 minutes.
    9. 9
      Uncover and bake for another 10-15 minutes (until puffed and set like custard).

    Ratings & Reviews:

    • on August 21, 2005

      45

      Great recipe. A good way of using up left over bread. I used bell peppers and home grown courgettes instead of the broccoli and it worked really well.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheddar and Veggie Bread Pudding

    Serving Size: 1 (403 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 569.9
     
    Calories from Fat 294
    51%
    Total Fat 32.7 g
    50%
    Saturated Fat 15.1 g
    75%
    Cholesterol 222.8 mg
    74%
    Sodium 1100.7 mg
    45%
    Total Carbohydrate 42.2 g
    14%
    Dietary Fiber 5.2 g
    20%
    Sugars 10.4 g
    41%
    Protein 29.0 g
    58%

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