• Nomad Breads Breakfast Bread Pudding Recipe

BREKKIE BREAD PUDDING

Serves 4

Use leftover vegetables and Nomad Breads Turkish to make this hearty and savoury Breakkie Bread Pudding.

Brekkie Bread Pudding

Ingredients

  • 6 eggs
  • 1 cup milk
  • 2 tablespoons Dijon mustard
  • 4-5 cups leftover Turkish bread, cubed
  • 2 tablespoons olive oil
  • 2 cups mushrooms, sliced
  • ½ red onion, sliced
  • 1 clove garlic, crushed
  • ½ red capsicum, diced
  • 1 zucchini, chopped
  • salt and pepper
  • 1 cup parmesan cheese, grated
  • 1 teaspoon dried mixed herbs

Instructions

  1. Preheat your oven to 180° Celsius.
  2. In a large bowl whisk the eggs, milk and Dijon mustard together. Add the cubed Turkish bread and mix well. Set aside and allow the bread to soak up the liquid.
  3. Add 1 tablespoon of the olive oil to a fry pan and heat over medium. Add the mushrooms and cook well. Remove the mushrooms and set aside on a plate.
  4. Place the fry pan back on the stovetop and heat the remaining olive oil over medium. Add the onion and garlic and sauté for a few minutes before adding the capsicum and zucchini.
  5. Sauté the vegetables until al denté and then season with salt and pepper.
  6. Mix the vegetable mix with the bread mix, Parmesan cheese and herbs.
  7. Pour the mix into a baking dish and bake for 40 minutes until the pudding is golden and cooked through.

Notes

You can replace the capsicum and zucchini with other leftover vegetables such as cooked cubes of sweet potato, peas or asparagus.

http://nomadbreads.com.au/brekkie-bread-pudding/

 

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2018-06-08T16:53:42+00:00 Categories: Breakfast|Tags: |

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