Recipeveg­etable BREAD PUD­DING M

Country Sampler's Prarie Style - - The Prairie Pantry -

Serves 4

IN­GRE­DI­ENTS 1 ta­ble­spoon olive oil 1 large onion, diced 4 cups fresh spinach, cooked and strained 4 cups ripe Roma toma­toes, diced 1 baguette, cut into 1- inch- thick slices 2 cups thinly sliced cooked red pota­toes 2 cups shred­ded Moz­zarella 1 cup grated Parme­san 6 eggs 2 cups milk 1 tea­spoon Tabasco sauce Sea salt and ground black pep­per

IN­STRUC­TIONS 1. Pre­heat oven to 350° F 2. In a skil­let, sauté the onion in olive oil un­til ten­der. Add the spinach and toma­toes. Cook 1 minute more, then re­move from heat. 3. In a 12- inch cast- iron skil­let ( or oven­proof dish), layer half of each: baguette slices, pota­toes and cheese, in that or­der. Top with all of the onion, toma­toes and spinach. Add the re­main­ing baguette slices, pota­toes and cheese. 4. In a bowl, beat the eggs. Add the milk, Tabasco, and salt and pep­per, and pour over the layered bread and veg­eta­bles in the skil­let. 5. Bake un­cov­ered for 1 hour, or un­til a knife in­serted in the cen­ter of the bread pud­ding comes out clean.

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