We buy good, really good bread, not that garbage you get from the grocery store. It;s made with local flour and grains and we tend to buy a few loaves at a time and just freeze them as we’re not that close to the bakery. Having a few loaves on hand makes us less frugal when it comes to the end pieces – none of us like them! As always, the collection of end pieces were kicking around so I decided to make them into bread pudding (the only thing that makes them bearable!).
Veggie Bread Pudding
As always I don’t have exact measurements, but ill do my best. (The veggies we use are always organic)
2.5 cups of veggies – in this batch I used zucchini that we shredded and froze from our garden, oven roasted tomatoes also frozen, fresh baby spinach and green onions.
5-6 cups cubed bread
4 organic free run eggs
1 cup goat milk (ive made it with soy before as well)
1/4 cup Gruyere , cubed
1/4 cup Irish Dubliner, cubed
2 tablespoons herbes de Provence
1/2 teaspoon garlic powder
handful of cheese curds
1 tablespoon flax seed (we use brown and golden)
1. Whish together eggs, milk, herbes de Provence and garlic.
2. Add bread, veggies and cubed cheese
3. Pour everything into a greased baking dish and top with cheese curds and flax seed.
Bake @ 350° covered with parchment paper for 30-40 mins, removed parchment paper and bake another 20 mins. Serve hot, warm or cold.
You can use whatever vegetables and cheese you have on hand, sometimes we even add my all time favorite – bacon! In the summer we use fresh herbs from the garden ♥