 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
This yummy pudding is like a baked custard. Challah or French bread may be substituted for the Vienna loaf. I use bottled, roasted peppers to save time. Recipe from Chicago Tribune Good Eating. Ingredients:
3 tablespoons olive oil |
1/2 lb fresh mushrooms, quartered |
1 leek, diced (white and green parts) |
1/2 cup diced roasted red pepper |
1/2 loaf vienna bread, cut into 1 inch cubes |
1/3 cup grated parmesan cheese, plus |
2 tablespoons grated parmesan cheese |
1 cup milk |
2 cups whipping cream or 2 cups half-and-half |
6 large eggs |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
Directions:
1. Heat oven to 350°.
2. Heat oil over medium-high heat in a large skillet, saute mushrooms and leeks until lightly browned, about 5-7 minutes.
3. Combine mushroom-leek mixture, roasted peppers, bread cubes and 1/3 cup of the Parmesan cheese; place in a greased 8-inch square baking pan.
4. Whisk together milk, cream, eggs, salt and pepper.
5. Pour over bread cubes; sprinkle with remaining 2 T cheese.
6. Bake until lightly browned and knife inserted in center comes out clean, about 1 hour.
|
|