• By Jessica DeGore
  • In Uncategorized
  • October 7, 2020

Savory Bread Pudding

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

  1. Cube bread and stale overnight
  2. Grease pan, pre heat oven to 350
  3. Sauté onion in olive on stovetop
  4. Once onions begin to soften, add garlic
  5. Sauté 1-2 minutes and add spinach
  6. Cook another 1-2 minutes until spinach starts to breakdown and then add mushrooms
  7. Stir in balsamic vinegar and cook for 3-5 minutes
  8. Whisk eggs and add milk in a large bowl
  9. Toss together thyme and bread
  10. In a 13×9 pan add in bread and then vegetable mixture
  11. Pour in egg and milk mixture
  12. Top with goat cheese
  13. Cook for 50 minutes until bread is starting to brown
  14. 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