Sweet Pepper and Onion Bread Pudding |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
From BHG. Ingredients:
8 ounces crusty italian bread |
2 tablespoons butter, softened |
1 1/2 cups milk |
3 eggs |
1 (12 ounce) jar roasted sweet red peppers, drained well |
1/2 cup thinly sliced green onion |
2 teaspoons dried oregano |
1/2-1 teaspoon hot pepper sauce |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup shredded fontina cheese or 1 cup provolone cheese |
Directions:
1. Cut the bread into 1-inch slices; spread slices with butter, then tear bread into bite-sized pieces; set aside.
2. In a mixing bowl, whisk the milk and eggs together; stir in the peppers, green onions, oregano, pepper sauce, salt, and black pepper.
3. Add in bread pieces and cheese; stir well to coat bread.
4. Divide mixture between eight greased 6-ounce custard cups or ramekins (or transfer all into a greased 1 1/2 quart souffle dish).
5. Press mixture down slightly to thoroughly moisten bread.
6. Bake, uncovered in a 350° oven for about 30 minutes or until golden and a knife comes out clean; let stand for 10 minutes before serving (or bake souffle dish for 40 minutes at 350 or until knife comes out clean; let stand for 15 minutes before serving).
|
|