 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
Somewhere between a savory bread pudding and a strata, I cobbled this together from leftover bits and pieces; it's great refrigerator velcro. I used English muffins for the bread; feel free to use any slightly stale non-sweet bread. You can use whatever milk you have: skim, 1%, 2% or whole. Ingredients:
6 ounces stale bread, cubed (about 4 cups) |
1/4 lb cheddar cheese, shredded (about 1 cup) |
1/4 lb frozen diced onion |
1/4 lb frozen diced green pepper |
1 red bell pepper, diced |
2 ounces prosciutto, cut in small pieces |
3 eggs |
1 -1 1/4 cup nonfat milk |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350°F Spray a 1 1/2 qt straight sided baking dish (a souffle dish) with non-stick spray.
2. In a large bowl, toss bread, cheese, onions, peppers and prosciutto together.
3. In a large measuring cup, beat eggs. Add enough milk to make 2 cups total liquid. Stir in salt, pepper, mustard and worcestershire. Pour over bread mixture and let stand 10-15 minutes while oven gets hot.
4. Pour mixture into prepared dish. Set dish on a baking sheet and place into oven. Bake 45 minutes. Sprinkle with parmigiano and bake another 15-20 minutes until puffy and browned.
|
|