Vegetable Bread Pudding

Course lunch, Main Course
Servings 9
Calories 212kcal

Ingredients

  • 7 slices sourdough bread, 1/2” thick
  • 1 tbsp unsalted margarine
  • 1 cup onion
  • 1 cup raw mushrooms
  • 1 cup red bell peppers
  • 15  fresh spinach leaves
  • 7  large eggs
  • 1/4 cup tarragon vinegar
  • 1 3/4 cups  half & half creamer
  • 1 tsp Worcestershire sauce
  • 1 tsp Tabasco® hot sauce
  • 1/2 tsp black pepper
  • 1 oz shredded sharp cheddar cheese

Instructions

  • Cut bread into cubes. Place on a baking sheet and bake at 225° F for 15 minutes. Turn cubes over and continue baking 15 minutes or until dry and crisp.
  • Dice onion, mushrooms and bell peppers.
  • Melt margarine in a small skillet and sauté onion,  mushrooms and red peppers. 
  • Grease a 9” square baking dish with nonstick cooking spray. Arrange half of the bread cubes in a single layer in the dish and sprinkle with half of the vegetable mixture. Arrange spinach leaves on top.
  • Form a second layer with remaining bread and vegetables on top.
  • Whisk together eggs, vinegar, half & half creamer, Worcestershire sauce, hot sauce and black pepper. Pour evenly over the bread.
  • Cover surface with plastic wrap and refrigerate at least 1 hour or overnight.
  • Allow strata to stand at room temperature for 20 minutes.
  • Pre-heat oven to 325° F.  Remove plastic wrap and bake 50 minutes.
  • Remove from oven and sprinkle cheddar cheese over the top. Cook fo an additional 10 minutes or until a knife inserted near the center comes out clean. Cut into 9 servings and serve hot.

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