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.
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