Hearty, Savory Breakfast Bread Pudding

Monday, December 05, 2011

Hearty, Savory Breakfast Bread Pudding

Entertaining guests during the holidays?  This delicious, veggie-filled version of an originally sweet favorite is great for breakfast, brunch, lunch or dinner.

Makes 4-6 servings
Prep Time- 20 min.
Cook Time- 35 min.

2 Tbsp. olive oil
¼ cup chopped scallions
½ cup diced red peppers
½ cup diced zucchini
1 cup Quorn™ Chik’n Tenders
½ cup canned artichoke hearts, well drained, chopped (from a 14 oz. can)
2 cups baby spinach leaves
Salt and pepper, to taste
Pinch  nutmeg
2 eggs, lightly beaten
2 cups milk
4 cups (1/2-inch cubes) day-old bread, crusts removed
1 cup shredded cheddar cheese

Preheat oven to 350°F.
-Heat oil in large, non-stick skillet over med.-high heat, add scallions, peppers and zucchini. Sauté 3-4 minutes or until vegetables are just softened. Stir in Quorn™ Chik’n Tenders and artichoke hearts; season with salt, pepper and nutmeg. Sauté 2 minutes longer.  Stir in spinach until just wilted. Remove from heat. Let cool slightly.
-Whisk together eggs and milk in a large bowl. Add bread and toss gently.  Let stand 5 minutes. Stir in reserved Quorn™ Chik’n Tenders/vegetable mixture and cheese.
-Spoon mixture into greased 9x9-inch glass baking dish. Bake 45-50 minutes or until custard is set in center and top and edges are golden brown.
Quorn™ Chik’n Tenders/vegetable mixture can be made 1 day ahead. Cover; refrigerate. Bring to room temperature when ready to prepare the recipe and continue with recipe from step #2.
*This dish can also be prepared with 1 cup Quorn™ Grounds instead of Quorn™ Chik’n Tenders.

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updated 2 years ago