Afternoon is “my” time… well when the girls cooperate and sleep. I watch Rachael ray, Katie Couric and then Twin Cities live a local newscast. Normally Rachael Ray is just on in the backround because it’s too quiet without. But one day this recipe really caught my eye.
I love bread pudding for dessert… but this was one we could eat for supper. It had me. This was good. I personally thought it needed a little more spice, but otherwise delicious. I halved the recipe as there was no way we need that much for our little family.
Savory Bread Pudding (From: Rachael Ray Show)
- 1 tablespoon olive oil
- 1 onion, minced
- 1 red bell pepper, diced
- 3 cups milk
- 10 eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 loaf brioche, country white bread or leftover rolls, cut into 1-inch cubes (about 12 cups)
- 2 cups cooked ham, diced
- 2 cups shredded cheddar cheese (about 6 ounces)
Heat olive oil in a medium skillet. Add onions and red bell pepper, and sauté until onions are translucent, about 7 minutes. Remove from heat and let cool.
In a large mixing bowl, whisk together milk, eggs, salt, pepper and garlic powder. Stir in bread, ham, onion-pepper mix and cheese.
Pour into a greased 9×13” baking dish and cover with foil. Refrigerate at least one hour and up to overnight.
Bake at 350ºF for 45 minutes. Remove foil and bake 10-15 minutes more until golden brown. Serve immediately
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