Hearty, Savory Breakfast Bread Pudding

This delicious, veggie-filled version of an originally sweet favorite is also great for brunch, lunch and dinner!

Let's Cook!

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.
2. Let cool slightly.
3. 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.
4. 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:

• Quorn™ 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 Quorn™ Chik'n Tenders