Savory Bread Pudding

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I am not very good at using all of an ingredient. I use what I need for the recipe then the rest goes bad before I can use it in another recipe. It is a horrible waste, not only of the ingredient, but of the money used to buy the ingredient. So I am always on the look out for recipes that are flexible enough to allow me to use up any left over ingredients I have in the fridge.

This savory bread pudding is extremely flexible as you can use any bread, fresh or stale, cheese or vegetable you have on hand.

Savory Bread Pudding


Ingredients
3 large eggs
1/2 cup milk
1/4 tsp salt
1/8 tsp pepper
Dried or fresh herbs, to taste
1 1/2 cups bread cubes
1 1/2 cups diced cooked vegetables
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Spray a 1 quart baking dish with non stick cooking spray. In a medium bowl, whisk eggs, milk and herbs, until well blended. Fold inn cubed bread, vegetables and 3/4 cup cheese. Pour into the prepared baking dish and top with remaining cheese. Bake for 35-45 minutes or until set.

Adapted from the Cabot Creamery COOP

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