Yes it’s the time of year for warm breakfasts! I feel like oatmeal is the best option this time of year but I wanted to switch it up with something savory. This bread pudding adds veggies to a meal that is generally lacking them and has a good carb and protein balance between the bread and the eggs. I used multi-grain bread but you could use whatever type of bread you prefer (and really any cheese/veggie combo that strikes your fancy).
This would be a great dish to make on Sunday nights for meal prep to eat for breakfast throughout the week as well as for entertaining a group or any special occasion/holiday. Savory bread pudding is a little unusual and less traditional but I guarantee your guests will be impressed with it. I actually ended up eating for breakfast and lunch some days (partly because a 13×9 casserole dish is a large serving #foodbloggerproblems)
Ingredients
- 1 small loaf fresh bread (I used multigrain)
- 1 TBSP olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, diced
- 10z frozen spinach
- 10 oz mushrooms, diced
- 2 TBSP balsamic vinegar
- 2 TBSP fresh thyme
- 4 eggs
- 3 cups milk
- 5 oz goat cheese, crumbled
Instructions
- Cube bread and stale overnight
- Grease pan, pre heat oven to 350
- Sauté onion in olive on stovetop
- Once onions begin to soften, add garlic
- Sauté 1-2 minutes and add spinach
- Cook another 1-2 minutes until spinach starts to breakdown and then add mushrooms
- Stir in balsamic vinegar and cook for 3-5 minutes
- Whisk eggs and add milk in a large bowl
- Toss together thyme and bread
- In a 13×9 pan add in bread and then vegetable mixture
- Pour in egg and milk mixture
- Top with goat cheese
- Cook for 50 minutes until bread is starting to brown
- Serve warm
Jess DeGore RD LDN CHWC is a Pittsburgh based Registered Dietitian and Certified Health and Wellness Coach sharing healthy recipes, fun recaps from races and travel, and her non-diet nutrition philosophy at dietitianjess.com
