Savoury Bread Pudding with Peppers and Mushrooms
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 cups cubed stale bread2 medium onions, chopped3 cloves garlic, minced2 sweet peppers, diced (red, green, or yellow)1 cup chopped mushrooms1 potato, peeled and grated1 tablespoons olive oilfresh or dried herbs (e.g. parsley, savory, thyme, basil)1 cup Gruyere cheese, grated2 cups milk (use less if your bread is not very stale)2 eggs2 tomatoes, sliced
Sauté the chopped onions, peppers, and garlic in the olive oil for about 5 minutes, until softened.
Add the mushrooms and cook, stirring, for another 5 minutes.
In a large bowl, throughly mix the cubed bread, cooked vegetables, and grated potato. Season with salt, pepper, and fresh herbs.
Transfer half the mixture to a greased large casserole, oval or rectangular baking dish. Spread half the grated cheese over it, then top with the other half of the bread mixture. Top with the rest of the cheese, then top with the tomato slices.
Mix the milk and eggs, then pour over the bread mixture.
Let the bread soak in the liquid while you preheat the oven to 350F/170C.
Bake the casserole for about 40 minutes.
Serving Size: Makes 6 servings
Add the mushrooms and cook, stirring, for another 5 minutes.
In a large bowl, throughly mix the cubed bread, cooked vegetables, and grated potato. Season with salt, pepper, and fresh herbs.
Transfer half the mixture to a greased large casserole, oval or rectangular baking dish. Spread half the grated cheese over it, then top with the other half of the bread mixture. Top with the rest of the cheese, then top with the tomato slices.
Mix the milk and eggs, then pour over the bread mixture.
Let the bread soak in the liquid while you preheat the oven to 350F/170C.
Bake the casserole for about 40 minutes.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 281.4
- Total Fat: 11.4 g
- Cholesterol: 83.1 mg
- Sodium: 371.2 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 3.2 g
- Protein: 14.6 g
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