After a workshop is over I am often left with cheese, bread, eggs, and vegetables – just the ingredients for making a savory bread pudding (also known as bread souffle). I use the recipe as a framework for whatever vegetables I happen to have on hand. It was just the thing for dinner Tuesday night, served with sliced cucumbers.
Vegetable Cheese Bread Pudding
These were ingredients I happened to have on hand, but the vegetarian sausage could be eliminated or replaced with chicken or turkey sausage. I usually use 1% milk for this dish, and the basil is optional.
2 1/2 cups whole wheat bread, dried, cubed
4 oz cheddar cheese
1 teaspoon olive oil
100 grams scallions
200 grams red bell pepper, diced
150 grams celery, chopped
280 grams mushrooms, chopped
1 1/2 cups 2% milk
70 grams vegetarian sausages
3 eggs, beaten
1 tsp salt
dash cayenne pepper
1/2 tsp Worcestershire sauce
2 tsp dijon mustard
20 grams fresh basil, chopped
1 Sauté vegetables in olive oil until soft. Spray a 2-quart baking dish with cooking spray. Layer half the bread cubes in the dish. Layer in half the vegetables. Sprinkle with half the cheese. Repeat with remaining bread cubes, vegetables and cheese. Beat remaining ingredients together and pour over bread and cheese.
2 Bake covered in preheated 350-degree oven for one hour. You might take off the cover for the last 5 minutes. The pudding should be puffy and golden.
Servings: 6
Nutrition (per serving): 281.1 calories; 37% calories from fat; 11.9g total fat; 130.5mg cholesterol; 815.7mg sodium; 493.0mg potassium; 26.4g carbohydrates; 3.7g fiber; 7.5g sugar; 22.7g net carbs; 18.4g protein.