Savoury Bread Pudding with Peppers and Mushrooms
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Savoury Bread Pudding with Peppers and Mushrooms calories by ingredient
Introduction
An empty-the-crisper meal and a good way to use leftover bread. It makes a good brunch or supper dish.I used white Turkish bread, but any bread will do. Whole grain bread would taste better. An empty-the-crisper meal and a good way to use leftover bread. It makes a good brunch or supper dish.
I used white Turkish bread, but any bread will do. Whole grain bread would taste better.
Number of Servings: 6
Ingredients
-
6 cups cubed stale bread
2 medium onions, chopped
3 cloves garlic, minced
2 sweet peppers, diced (red, green, or yellow)
1 cup chopped mushrooms
1 potato, peeled and grated
1 tablespoons olive oil
fresh or dried herbs (e.g. parsley, savory, thyme, basil)
1 cup Gruyere cheese, grated
2 cups milk (use less if your bread is not very stale)
2 eggs
2 tomatoes, sliced
Directions
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.
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.