Savory Bread Pudding with Seasonal Veggies
Comforting bread pudding packed with seasonal veggies and cheese, perfect for brunch or as a hearty side.
Ingredients
- 6 cups stale bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups seasonal vegetables, chopped (bell peppers, zucchini, mushrooms, etc.)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 large eggs
- 2 cups milk
- 1 cup shredded cheese (cheddar, Gruyère, or Swiss)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add vegetables and herbs, and cook until tender, about 5-7 minutes.
- In a large bowl, whisk together eggs and milk.
- Add bread cubes to the baking dish, then spread the vegetable mixture over the bread.
- Pour the egg mixture over everything, making sure all bread is soaked.
- Sprinkle cheese on top and let sit for 15 minutes to absorb the liquid.
- Bake for 40-45 minutes until golden and set in the center.
Notes
Serving: Brunch or side dish (about 6 servings)