Hearty, Savory Breakfast Bread Pudding
Monday, December 05, 2011
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
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.