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
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