Adminusa, November 9, 2011 14:09 pm
This delicious, veggie-filled version of an originally sweet favorite is also great for brunch, lunch and dinner!
Hearty, Savory Breakfast Bread Pudding
Makes 4-6 servings
Prep time - 20 min.
Cook time - 35 min.
Ingredients-
2 Tbsp. olive oil
¼ cup chopped scallions
½ cup diced red peppers
½ cup diced zucchini
1 cup QuornTM Chik'n Tenders
½ cup canned artichoke hearts, well drained, chopped (from a 14 oz. can)
2 cups baby spinach leaves
Salt and pepper, to taste
Pinch nutmeg
2 eggs, lightly beaten
2 cups milk
4 cups (½-inch cubes) day-old bread, crusts removed
1 cup shredded cheddar cheese
Directions -
1) Heat oil in large, non-stick skillet over med.-high heat, add scallions, peppers and zucchini. Sauté 3-4 minutes or until vegetables are just softened. Stir in Quorn™ Chik’n Tenders and artichoke hearts; season with salt, pepper and nutmeg. Sauté 2 minutes longer. Stir in spinach until just wilted. Remove from heat.
Let cool slightly.
2) Whisk together eggs and milk in a large bowl. Add bread and toss gently. Let stand 5 minutes. Stir in reserved Quorn™ Chik’n Tenders/vegetable mixture and cheese.
3) Spoon mixture into greased 9x9-inch glass baking dish. Bake 45-50 minutes or until custard is set in center and top and edges ae golden brown.
TIPS:
*QuornTM Chik’n Tenders/vegetable mixture can be made 1 day ahead. Cover; refrigerate. Bring to room temperature when ready to prepare the recipe and continue with recipe from step #2.
* This dish can also be prepared with 1 cup QuornTM Grounds instead of QuornTM Chik'n Tenders
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