Recipevegetable BREAD PUDDING M
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.