Bread Pudding – A great use for stale bread! (Sorry bout all those carbs though) (not really).
I had a loaf of french bread, actually I still have part of it, that I didn’t end up using a couple weekends ago, so I let it stale up real good because I knew I wanted to make some sort of bread pudding out of it. I used a base recipe for a savory bread pudding I found on Allrecipes (a site I love/hate), but I tweaked it a bit more to my liking. The best part about this recipe is that you can pretty much put whatever you want in it. Change up your cheese, toss in some veggies, add some meat and spices, and you’ve got a yummy breakfast/lunch/dinner. If I think about it before hand, next time I think I’ll do feta, sun dried tomatoes, basil, and maybe some chicken sausage.
In this recipe I dumped in: diced red bell peppers, onion, and colby jack cheese with some shredded turkey lunch meat I lightly browned in the leftover oil from sauteing the veggies. Scavenger breakfast bake!
Dump Truck Bread Pudding
2 tablespoons olive oil (may need more depending on what you’re sautéing)
1 medium onion, chopped
4 cups cubed bread
1 cup shredded or crumbled cheese (whatever types you like, feta is really good too)
5 eggs, lightly beaten
1 cup heavy cream (can just use milk, this just makes it richer)
1 cup 2% milk
1 pinch salt and pepper to taste
Bell peppers, shallot, garlic, bacon, leftover meat, etc. You can put anything in this really, just dice and sauté any veggie until tender and chop up any cooked meat you like. I usually just scrounge my kitchen for ingredients that sound good. Also feel free to go crazy with spices.
Preheat oven to 375 degrees F.
Heat olive oil in a cast iron pan, and cook onion/veggies until translucent/tender.
Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese and other additions.
Beat together milk, cream, and eggs. Pour over bread in pan, then sprinkle remaining cheese over the top. It is fine that the bread sticks out of the custard.
Bake for 45-1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).
See Murdercabin for Rosie’s French Toast Bake Recipe, a sweet bread pudding.