I posted a recipe for bread pudding a while back and someone on another forum suggested a savory bread pudding. So I googled several recipes and came up with this. We all really liked it and it was quick, easy and pretty cheap, also a great way to use up a lot of eggs for supper.
Savory Italian Bread Pudding
6 slices of stale bread quartered I used leftover homemade bread
1 small package of sliced pepperoni
2 medium size tomatoes, halved and thickly sliced
1 can of sliced mushrooms
Green can Parmesan cheese
2 cups Mozzarella cheese
8 large eggs
1 cup milk
1-1/4 cups sour cream
Garlic salt
Italian seasoning
Pepper
Preheat oven to 350°
Spray with cooking spray a 9x13-inch baking dish
Cover the bottom of the baking dish with bread slices.
Cover bread slices with pepperoni.
Cover pepperoni with tomato slices
Sprinkle mushrooms over tomatoes and pepperoni
Sprinkle with garlic salt, pepper, Italian seasoning, and Parmesan cheese to taste
Whisk eggs and sour cream together until smooth, add milk and stir.
Fold in Mozzarella cheese and pour evenly over pan.
Bake at 350° for 40 minutes or until custard is set.
Savory Italian Bread Pudding
6 slices of stale bread quartered I used leftover homemade bread
1 small package of sliced pepperoni
2 medium size tomatoes, halved and thickly sliced
1 can of sliced mushrooms
Green can Parmesan cheese
2 cups Mozzarella cheese
8 large eggs
1 cup milk
1-1/4 cups sour cream
Garlic salt
Italian seasoning
Pepper
Preheat oven to 350°
Spray with cooking spray a 9x13-inch baking dish
Cover the bottom of the baking dish with bread slices.
Cover bread slices with pepperoni.
Cover pepperoni with tomato slices
Sprinkle mushrooms over tomatoes and pepperoni
Sprinkle with garlic salt, pepper, Italian seasoning, and Parmesan cheese to taste
Whisk eggs and sour cream together until smooth, add milk and stir.
Fold in Mozzarella cheese and pour evenly over pan.
Bake at 350° for 40 minutes or until custard is set.
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