Savory Bread Pudding

Submitted by Hey Jude

"This yummy pudding is like a baked custard. Challah or French bread may be substituted for the Vienna loaf. I use bottled, roasted peppers to save time. Recipe from Chicago Tribune Good Eating."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 3 tablespoons olive oil
• 1⁄2 lb fresh mushrooms, quartered
• 1 leek, diced (white and green parts)
• 1⁄2 cup diced roasted red pepper
• 1⁄2 loaf vienna bread, cut into 1 inch cubes
• 1⁄3 cup grated parmesan cheese, plus
• 2 tablespoons grated parmesan cheese
• 1 cup milk
• 2 cups whipping cream or 2 cups half-and-half
• 6 large eggs
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper

directions

1. Heat oven to 350°.
2. Heat oil over medium-high heat in a large skillet, saute mushrooms and leeks until lightly browned, about 5-7 minutes.
3. Combine mushroom-leek mixture, roasted peppers, bread cubes and 1/3 cup of the Parmesan cheese; place in a greased 8-inch square baking pan.
4. Whisk together milk, cream, eggs, salt and pepper.
5. Pour over bread cubes; sprinkle with remaining 2 T cheese.
6. Bake until lightly browned and knife inserted in center comes out clean, about 1 hour.