Cheddar and Veggie Bread Pudding |
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Prep Time: 25 Minutes Cook Time: 39 Minutes |
Ready In: 64 Minutes Servings: 4 |
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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. Ingredients:
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. 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).
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