Cheddar and Veggie Bread Pudding

Submitted by littleturtle

"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."

 

• Ready In: 1hr 4mins
• Ingredients: 14
• Serves: 4

ingredients

• 29.58 ml vegetable oil
• 1 onion, finely chopped
• 226.79 g mushrooms, thinly sliced
• 473.18 283.49 g package asparagus (or 5 oz of your choice with 5 oz spinach) or 283.49 g package green beans (or 5 oz of your choice with 5 oz spinach)
• 1.23 ml mustard
• 2.46 ml salt
• 1.23 ml pepper
• 4 slice white bread, buttered & halved (crusts removed)
• 473.18 ml sharp cheddar cheese, shredded (8 oz)
• 3 large eggs
• 236.59 ml 2% low-fat milk
• 113.39 g can chopped green chilies, drained
• 4 slice white bread, cut into 1 " cubes (crusts removed)
• 0.5 ml paprika (to garnish)

directions

1. Preheat oven to 375°F.
2. In a skillet, heat oil for 1 minute over medium heat, then saute onions until slightly soft (2-3 minutes).
3. Add the mushrooms and saute, stirring continuously, for another 2-3 minutes.
4. Add the broccoli, asparagus, or green beans along with mustard, salt, and pepper; cover and cook for 2 minutes.
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. 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. Sprinkle with paprika.
8. Bake, covered with foil, for 15 minutes.
9. Uncover and bake for another 10-15 minutes (until puffed and set like custard).

Reviews

[Bunny Erica]

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.