Recipe: Savory Veggie Bread Pudding

Getting on the fall dish wagon - the other day I made this amazing brioche bread pudding with sauteed veggies. It tasted so good, I came home from work and made it again for myself.

(Savory Veggie Bread Pudding)

• 2 tablespoons of evoo
• 1/4 cup spanish onion, brunoise
• 1 cup corn kernels
• 1/8 cup sliced green onions
• 2 Tablespoons of sliced sage
• 1 Tablespoon of picked thyme
• 2 Tablespoons of roughly chopped oregano
• 1 lb. spinach, rinsed, blanched and squeezed of any excess water
• 3 egg
• 1 1/2 cups of milk (I subsituted cream)
• A shake or two of tabasco
• salt and pepper
• 4 cups brioche, crust removed, diced
• 2 cups of white cheddar, shredded organic

1. Preheat over to 325.
2. Spray a 9x13 dish with non-stick spray.
3. Saute onions in evoo until translucent.
4. Add red peppers until soft.
5. Add corn until warmed through.
6. Remove from heat and combine with herbs, let cool.
7. Combine egg, cream and tabasco and whisk until fluffly.
8. Spread 1/2 bread into dish, then layer with half the spinach 1/3 sprinkle sauteed veggie mixture and 1/2 the cheese.
9. Top with 1/2 the bread, then veggies, spinach and cheese.
10. Slowly drizzle egg mixture over bread and veggies, making sure to start around the edges, move into the middle and running liquid over every piece of bread on top.
11. Press your fingers in a few spots of the pudding to make sure bread is moist all the way through - if so - place in oven and bake for about an hour.