It’s that time again! Friday already? Man how time flies!
Bread pudding: not just for dessert anymore. Today’s recipe is one of my go-to when I don’t really feel like cooking. It’s nice because once you have the basic recipe down you can pretty much alter the ingredients to whatever you please and it’s a different dish each time! The best part about this recipe is that it’s fast.
2 medium tomatoes, diced
6 leaves fresh basil, sliced thinly [chiffonade]
2 green onions, sliced thinly
12 slices (3/4 of a package) bacon, cooked crisp & chopped
12 slices French bread
6 whole eggs
2 cups 1% milk
salt & pepper, to taste
1. Preheat the oven to 400˚F (200˚C), grease an oven proof dish that’s 14 inches x 8 inches and 2 inches deep.
2. Whisk eggs together in a small bowl, add milk, salt & pepper.
3. In a large bowl combine all the other ingredients.
4. Add the egg & milk mixture to the rest of it, stir to coat.
5. Place in greased dish, smooth the mixture so it’s evenly distributed.
6. Cook in the oven for 15-20 minutes, until the top starts to brown.
The great thing is you can pretty much substitute anything you fancy in place of the tomatoes, basil and bacon. It could be ham and cheese; zucchini & tomato; mushrooms & ricotta… the possibilities are endless. All you need to remember is the bread, eggs and milk are the ingredients that make the bread pudding – your imagination can run wild on the rest of the flavours!