Savory Breakfast Bread Pudding
Author: 
Yield: one HUGE serving
 
Ingredients
  • 1 egg or egg white*
  • 1-1/2 cups stale bread cubes** (if your bread isn't stale, toast it first)
  • 3 tablespoons broth
  • 2 tablespoons milk or cream of choice
  • ⅓ cup chopped onion
  • 1 cup finely chopped broccoli
  • 1 cup finely chopped spinach
  • ¼ cup finely chopped carrot
  • salt + pepper
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon soy sauce
  • ½ teaspoon dijon mustard
  • ¼ teaspoon garlic powder
Instructions
For oven version:
  1. Preheat oven to 350°F. Grease a large mug with cooking spray and set aside.
  2. Heat a greased skillet over medium high heat. Add the vegetables and cook, stirring occasionally, until the vegetables are starting to brown, about 5-7 minutes. Stir in the balsamic vinegar and soy sauce and cook until the vegetables are all browned and beautiful. Roasted vegetables are one of my very favorite things ever, so when sautéing vegetables in a skillet I am known to cook them into oblivion to get that roasted feel, but just cook them to your liking. The more you know.
  3. Meanwhile, whisk together the egg or egg white, broth, milk or cream, dijon and garlic powder in a large bowl. Add bread cubes and gently stir to combine. Stir in cooked vegetables.
  4. Transfer to the prepared mug. Top with cheese if you’re a cheese addict like me and actually can’t help yourself. Bake in the oven at 350°F for 25-30 minutes, until beautiful and golden brown on top. Devour.
For microwave version:***
  1. Put the vegetables in a large microwave-safe bowl and microwave on high for two minutes. Stir in the balsamic and soy sauce. Continue to microwave in thirty second intervals until the vegetables are perfectly cooked— tender but not soggy. Microwaves vary a lot in power, so if your vegetables are already done after the two minutes, then don’t microwave anymore and proceed to the next step.
  2. Meanwhile, add the egg or egg white, broth, milk or cream, dijon and garlic powder to a large bowl and whisk to combine. Add bread cubes and gently stir to combine. Stir in cooked vegetables.
  3. Microwave for one minute and thirty seconds. Continue to microwave in thirty second intervals until the top is mostly firm. As I state in the notes, the microwave version is not ideal because it doesn’t produce the browned-around-the-edges texture that make bread pudding so lovely, but it get the job done so I wanted to leave it as an option. Devour.
Notes
General note: in terms of vegetables/add-ins, you can pretty much whatever you want. Some epic combination of combination of caramelized onions and roasted brussels sprouts? Perfect. Meat? Meatless meat? Do it. Any random vegetable you happen to have on hand? Awesome. Just bear in mind that you should be aiming for about 1 cup of add-ins (when cooked).
*I'd love to make a vegan version so I really want to say that this works with egg replacer, but I haven't personally tried it and therefore cannot vouch for the results. If you give it a go, I would love to hear how it turns out!
**You can use whatever kind of bread you want-- whole grain, gluten free, etc. I used the sourdough bread from Great Low Carb Bread Company for a low carb version.
***In the dorm spirit of this blog, I give you a microwave version. But proceed with caution. The microwave version is not ideal because it doesn’t produce the browned-around-the-edges texture that make bread pudding so lovely, but it gets the job done so I wanted to leave it as an option if you (like me in a couple months) do not have access to actual appliances.
Nutrition Information
Calories: 207 Net Carbs: 12g Protein: 22g
Recipe by Foodie Fiasco at http://www.foodiefiasco.com/savory-breakfast-bread-pudding/