harvest bread pudding

Last Friday night, I was contemplating the contents of my refrigerator and found a drawer full of carrots and cabbage and a lot of bits of bread. So I made Harvest Bread Pudding. The recipe comes from here but was liberally adjusted.

8 slices of bread (I used oatmeal bread), crusts removed and cubed

1 tbsp butter

1 scallion, minced (only because I was out of onions)

1/2 head green cabbage, cored and thinly sliced
4 carrots, peeling and sliced into diagonal coins
1 leek, white and light green parts only, sliced
1 tsp minced garlic
1 1/2 c grated sharp cheddar or gruyere cheese
2 1/2 c milk
2 large eggs
cayenne, salt, pepper, nutmeg

Saute the vegetables and the garlic in the butter over medium heat until soft and fork tender. Put the bread cubes into a greased casserole dish. Add the cooked vegetables and the cheese.

 In a bowl or mixing cup, mix the egg, milk and spices together and pour over the bread and vegetables. Mix well. Let stand for at least an hour or overnight, then bake at 350 deg F for 30-45 minutes until browned on top and well set.

This is a popular family dish around our house and does well for brunch or dinner. Any vegetables can be used so it is great for using up bits and pieces in the fridge.