The best delicious Supper Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Supper Bread Pudding recipe today!
Hello my friends, this Supper Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Supper Bread Pudding is amazingly delicious, and addictive, everyone will be asking for more Supper Bread Pudding.
What Makes This Supper Bread Pudding Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Supper Bread Pudding.
Ready to make this Supper Bread Pudding Recipe? Let’s do it!
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1/2 lb Egg bread such as challah,
Sliced
2 tb Whole grain Dijon mustard
4 tb Olive oil
1 Garlic clove, minced
2 c Sliced mushrooms (cultivated
Or wild)
2 c Shredded yellow squash,
Salted and squeezed dry
Salt and freshly ground
Black pepper
1/2 c Grated Parmesan cheese
4 Eggs, lightly beaten
2 c Milk
About 2 cups spicy tomato
Sauce, heated
Chives, extra grated cheese
And dried red pepper flakes
For garnish,
Optional
Preheat oven to 350 degrees.
Butter a 2 quart baking pan. Spread each slice of challah with
mustard. In olive oil saute the garlic for a few seconds. Add
mushrooms and zucchini and saute for 10 minutes or until tender. If
mushrooms and squash are watery, drain them. Season with salt and
pepper and cool to room temperature.
Arrange bread (mustard side up) mushrooms and squash, and cheese in
alternate layers, ending with a layer of bread, mustard side down.
Mix the eggs with milk and pour this over the bread. Poke holes
through the bread several times and let this stand for 30 minutes.
Place baking dish in a larger baking pan and pour enough hot water to
come halfway up the sides of the dish. Bake for 45 minutes to an hour
or until custard has set. Cool for 10 minutes.
Serve each portion surrounded by tomato sauce and garnish with chives,
cheese and red pepper flakes if you wish.
Yield: 4 servings
COOKING MONDAY TO FRIDAY SHOW #MF6736
Yields
4 servings
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