Cheddar and Veggie Bread Pudding

"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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Ready In:
1hr 4mins
Ingredients:
14
Serves:
4
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ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 8 ounces mushrooms, thinly sliced
  • 1 (10 ounce) package asparagus (or 5 oz of your choice with 5 oz spinach) or (10 ounce) package green beans (or 5 oz of your choice with 5 oz spinach)
  • 14 teaspoon mustard
  • 12 teaspoon salt
  • 14 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)
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directions

  • Preheat oven to 375°F.
  • In a skillet, heat oil for 1 minute over medium heat, then saute onions until slightly soft (2-3 minutes).
  • Add the mushrooms and saute, stirring continuously, for another 2-3 minutes.
  • Add the broccoli, asparagus, or green beans along with mustard, salt, and pepper; cover and cook for 2 minutes.
  • 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.
  • Combine the eggs, milk, and chilies in a medium sized bowl, pour into the baking dish then layer on remaining bread, vegetables, and cheese.
  • Sprinkle with paprika.
  • Bake, covered with foil, for 15 minutes.
  • Uncover and bake for another 10-15 minutes (until puffed and set like custard).

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Reviews

  1. 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.
     
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Tweaks

  1. 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.
     

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