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

Bread Pudding

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No matter how much a person likes bread it is hard for one person to finish a whole loaf of bread. I used to think the only thing to do with stale bread is throw it away or feed it to the outside birds. Now I know that stale bread is one of the kitchen’s greatest gifts. There are so many yummy things to do with it.

A good place to begin exploring the possibilities of stale bread is with bread pudding. Bread pudding can be a sweet dessert or a savory main dish. Today’s recipe is a sweet dessert bread pudding. I like to very he dried fruits I use. You could also change up the spices if you wanted.

Bread Pudding


Ingredients
1 1/2 – 2  cup soft bread cubes
1 egg
2/3 cup milk
3 TBS brown sugar
1 TBS butter, melted
½ tsp cinnamon
¼ tsp nutmeg
Dash salt
1/3 cup dried fruit

Place bread in a greased 2 cup baking dish. In a bowl, whisk egg and milk, stir in brown sugar, butter, cinnamon, nutmeg, and salt. Pour over bread; let stand 15 minutes. Sprinkle with raisins. Bake, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean. 2 servings