This savory twist on a traditional dessert is chock full of veggies and makes a great brunch item or anytime snack.
By Siri Pulipaka
Savory Vegetable Bread Pudding
- Total Time: 1 hour
- Yield: 3-4 1x
Description
This savory twist on a traditional dessert is chock full of veggies and makes a great brunch item or anytime snack.
Ingredients
Scale
- Vegetables/Greens used for this recipe – 1 yellow squash, 2 small onions, 1 tomato, 1 green chilli, 1 each – red and yellow peppers, a small bunch of spinach, few sprigs of coriander leaves
- 3 eggs
- 4 slices of bread
- 1/4 tsp red pepper flakes
- 1/2 cup grated cheese
- 2 cloves of garlic
- salt and pepper to taste
- 1/4 cup milk
- 2 tsp olive oil
Instructions
- Preheat over to 180 C or 350 F. Cut all vegetables to small, equal sized pieces.
- In a pan, heat olive oil and saute onion, garlic and green chilli until translucent.
- Then add cut squash. Cook for 3 to 4 mins.
- Next goes in red & yellow peppers and tomato pieces. Mix and cook for 5 mins.
- Add spinach and season lightly with salt and pepper. Cook for 3 minutes and turn off the heat.
- Cut the bread slices into pieces. In a bowl, whisk together – eggs, milk, a pinch of salt, half of cheese and red pepper flakes. Add bread slices and egg mixture together and toss gently.
- Grease a baking dish with some olive oil. Evenly spread the pudding mixture, sprinkle remaining cheese and coriander leaves. Press down slightly.
- Bake for 35 to 40 mins until a toothpick when inserted in the middle comes out clean. Cut into slices and Serve.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Baking
