Savory Bread Pudding
Servings: 12
Calories: 194kcal
Ingredients
- 1 recipe sour cream and chive biscuits, cubed or 1 French baguette, cubed
- 2 tablespoons butter, softened
- 3 tablespoons extra virgin olive oil, divided
- 8 ounces smoked ham, cubed
- 4 ounces cremini mushrooms, thinly sliced
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 1 bell pepper (color of your choice), diced
- ½ bunch broccolini, cut into 1 inch pieces
- 12 cherry tomatoes, halved
- 2 tablespoons thyme, minced
- 8 eggs, lightly beaten
- 1 cup milk
- 3 tablespoons freshly grated Parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Place biscuit cubes in a large mixing bowl and set aside.
- Grease the inside of a 9”x 12” baking dish with butter and set aside.
- Pour 1 tablespoon oil into a large skillet and place over medium-high heat. Add mushrooms and sauté for about 3 minutes. Transfer mushrooms into a mixing bowl with the biscuit cubes.
- Add remaining oil to skillet and sauté onion, garlic, bell pepper, and broccolini for about 5 minutes. Season with salt and pepper.
- Add vegetable mixture to the mushrooms and biscuit cubes. Add tomatoes and thyme and gently toss everything together.
- Place eggs and milk in a small bowl and whisk together. Pour egg mixture over biscuit and vegetable mixture, season with salt and pepper and fold together until fully incorporated.
- Pour mixture into the prepared baking dish and allow pudding to sit for 30-45 minutes, to ensure all the liquid soaks up into the bread.
- Sprinkle the surface with Parmesan and bake for 40 to 50 minutes or until the pudding has set and the surface has turned golden brown. Allow pudding to cool for 5-7 minutes. Serve.
Nutrition
Calories: 194kcal | Carbohydrates: 14g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 126mg | Sodium: 448mg | Potassium: 255mg | Fiber: 1g | Sugar: 3g | Vitamin A: 708IU | Vitamin C: 19mg | Calcium: 83mg | Iron: 2mg