Roasted Red Pepper Strata
This satisfying, eat-on-the-go savoury bread pudding is protein enriched. Prepare it the day before, and serve with a green salad.
Ingredients (Serves 12)
| 2 | tablespoons unsalted butter |
| 1 | cup thinly sliced onion |
| 1 | loaf stale Italian bread, crust removed and cut into 1-inch cubes (about 10 cups) |
| 1/2 | cup feta cheese, crumbled |
| 1/2 | cup grated fontina cheese |
| 1/2 | cup diced roasted red peppers |
| 1/4 | cup fresh basil, chiffonade* |
| 5 | eggs |
| 1 | cup milk |
| 1-1/2 | teaspoons kosher salt |
| 1 | teaspoon dry mustard |
Instructions
- Melt butter in a skillet over medium heat. Add onions and cook until soft and just beginning to brown. Cool.
- In a large bowl, toss together dry bread cubes with cooked onions, feta, fontina, roasted peppers and basil.
- In a small bowl, whisk eggs, milk, salt and dry mustard. Pour egg mixture over bread cubes and gently toss to combine.
- Divide bread mixture evenly into greased muffin tins. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or overnight.
- Preheat oven to 350 F.
- Remove plastic wrap and place muffin tin on a baking sheet. Bake for 40 minutes until puffed and golden brown.
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Nutritional information
Nutrients per pudding: 157 calories, 8 g fat, 8 g protein, 13 g carbohydrates, 1 g fibre. Excellent source of vitamins B12 and D.
Photography by Michael Alberstat