Savoury Bread Pudding

Name: Savoury Bread Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 6 pieces Wheat Bread (6 Whole Wheat Brown Bread preferably a day-old bread); ½ piece Zucchini (1/2 Green zucchini grated); 1 piece Carrot (1 Carrot (Gajjar) grated); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) finely chopped); 1 cup Spinach (1 cup Spinach Leaves (Palak) chopped); 6 pieces White Button Mushrooms (6 Button mushrooms finely chopped); 1 piece Yellow Onion (1 Onion finely chopped); 3 cloves Garlic (3 cloves Garlic finely minced); 2 tsp Extra Virgin Olive Oil (2 teaspoon Extra Virgin Olive Oil); 4 tbsp Dijon Mustard (4 tablespoon Dijon Mustard); 1 sprig Thyme (1 sprig Fresh Thyme leaves or oregano or any herbs of choice); 2 tsp Black Pepper (2 teaspoon Black pepper powder crushed (or red chilli flakes)); 2 cup Whole Milk (2 cups Milk); 2 pieces Egg (2 Whole Eggs lightly whisked); 1 cup Cheddar Cheese (1 cup Cheddar cheese grated and for topping as well); 4 tbsp Butter (4 tablespoon Butter (Salted) + 1 tablespoon for greasing the baking dish); 0 pieces Table Salt (Salt to taste)

A savoury baked dish of vegetable-stuffed, mustard-spread whole wheat bread sandwiches soaked in an egg-milk custard and baked until set.

50 minItalian

Servings4

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Vegetarian
Pescatarian

Ingredients

For 4 servings

Wheat Bread6 pieces · 6 Whole Wheat Brown Bread preferably a day-old bread
Zucchini½ piece · 1/2 Green zucchini grated
Carrot1 piece · 1 Carrot (Gajjar) grated
Red Bell Pepper1 piece · 1 Red Bell pepper (Capsicum) finely chopped
Spinach1 cup · 1 cup Spinach Leaves (Palak) chopped
White Button Mushrooms6 pieces · 6 Button mushrooms finely chopped
Yellow Onion1 piece · 1 Onion finely chopped
Garlic3 cloves · 3 cloves Garlic finely minced
Extra Virgin Olive Oil2 tsp · 2 teaspoon Extra Virgin Olive Oil
Dijon Mustard4 tbsp · 4 tablespoon Dijon Mustard
Thyme1 sprig · 1 sprig Fresh Thyme leaves or oregano or any herbs of choice
Black Pepper2 tsp · 2 teaspoon Black pepper powder crushed (or red chilli flakes)
Whole Milk2 cup · 2 cups Milk
Egg2 pieces · 2 Whole Eggs lightly whisked
Cheddar Cheese1 cup · 1 cup Cheddar cheese grated and for topping as well
Butter4 tbsp · 4 tablespoon Butter (Salted) + 1 tablespoon for greasing the baking dish
Table Salt0 pieces · Salt to taste

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Steps

1Grease a 7 inch baking dish with butter. Preheat the oven to 180 degrees Celsius.
2Heat olive oil in a small pan and sauté onion and garlic for a few seconds until translucent.
3Add mushrooms and stir fry until they sweat. Add zucchini, carrots, bell peppers, spinach, salt, and pepper. Mix well, then remove from heat and add fresh thyme.
4Butter 3 slices of bread and spread Dijon mustard over each. Spread 1-2 tablespoons of the vegetable mixture on each slice and top with grated cheddar cheese.
5Cover with another bread slice to form a sandwich. Cut each sandwich diagonally into 4 triangles.
6Place each triangle vertically in the prepared baking dish, cut edge down.
7Sprinkle the leftover vegetable mixture over the bread slices.
8In a mixing bowl, whisk eggs, then add milk and whisk until blended. Add salt and whisk again.
9Pour the egg-milk mixture over the arranged sandwich slices. Sprinkle with remaining herbs, cheese, and pepper.
10Bake for 18-20 minutes until the custard sets. Do not overbake. If the top browns too fast, cover with aluminum foil.
11Serve hot.