I have a thing for bread pudding. Did you know that? You might have seen this sweet version with blue berries I made recently and shared here recently. Looks good right? But if you’re not into sweets and still want to get rid of that excess amount of bread you accidentally bought (or baked) I have this awesome sweet version for you today.
It’s pretty simple to make. We used sour dough bread here as I love the taste of it and it is somewhat firmer than regular whole wheat bread. Which is ideal for use in a bread pudding. Of course you can easily vary the different kinds of veggies you want to include. I love using up leftover greens I have in the fridge.Print
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 people
- Category: main
- Method: Oven
- 2 onions cut in rings
- 2 cloves garlic
- 400 ml tomato cubes from a can
- 1/2 courgette in cubes
- 200 gram kidney beans drained and rinsed
- 4-5 slices sour dough bread in cubes
- 150 ml milk
- 3 eggs
- 150 gram cheddar
- 1 pcs buffalo mozzarella
- 1 tbsp italian herbs dried
- basil leaves fresh, for serving
Heat some olive oil in a large pan and preheat the oven to 180˚C.
Slowly caramelize the onions until soft and translucent. Add the garlic and fry (but don’t let it brown). Bake the courgette in the same pan and cook until done. Add the tomato cubes, mix and set aside.
Take a large bowl and add the milk with the eggs. Whisk until combined and add italian herbs, salt and pepper into it. Add the breadcubes, the onion mixture, the kidney beans and mix it all well to combine. Pour into a large ovendish.
Top the dish with grated cheddar and the mozzarella. Place in the oven for 30 minutes or until golden and cooked. Take out of the oven and decorate with fresh basil. Serve warm