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Autumn Savory Bread Pudding

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"Great use for leftover bread and cheese, just add your favorite vegetables."

Serves 6 | Prep Time 20 minutes | Cook Time 30-40 minutes

Why I Love This Recipe

This recipe is very versatile and uses up your leftover bread, cheese, and veggies. Be creative, and use what you love.

Ingredients You'll Need

2 TBS butter or olive oil
1 small onion
1 small sweet potato
1 small apple
1 small parsnip
1 cup brussel sprouts
1/2 cup hard cider
3 eggs
1 cup milk
6-8 slices bread (use the leftover bread or heals)
salt and pepper
1 tsp thyme
1 tsp oregano
1 1/2 cups cubed cheese (use whatever sounds good or that you have on hand).


Heat oil or butter in skillet. (If you use a cast iron skillet, you can do the baking in this skillet too).
Dice the onion and start sauteing in butter or oil.
Dice the rest of the vegetables (not too small), and add to the onion as you cut them up. (hint: start with the vegetables that need to cook the longest).
Saute until vegetables begin to soften.
Add salt, pepper, and herbs
Cook until tender. You may want to add a lid for a while to cook these. If they begin to stick to the pan, add some of the cider.

In a separate bowl, combine the eggs, milk, cider, bread cubes and cheese cubes. Let sit for a few minutes so the bread absorbs the liquid.
Combine with vegetables and pour mixture into a 9x13 glass pan.
(If you used a cast iron skillet, let it cool, add the egg and bread mixture, and stir well).

Bake at 350 for 30-35 minutes, until the bread the cheese is melted, and the bread is lightly browned on top.

Pairs Well With

More hard cider, craft beer, or white wine. Serve it with a green salad or a fruit salad.

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