For some time, my wife has been into breakfast and Indian-style cooking. She is always on the look-out for new recipes for weekend breakfasts and I am the beneficiary. This is a savory breakfast bread pudding. My wife found it in, of all things, a mail-order catalogue for “kitchy” home furnishings. I suspect my wife was attracted to it because the recipe called for dry seasoned croutons–she used Pepperidge farm herb seasoned stuffing. I have to mention she loves this bread stuffing (as at Thanksgiving and Christmas) and according to her what better excuse could she have for introducing bread stuffing flavors to breakfast.
This is the final product. Nicely puffed up and surface is golden brown.
The inside is moist and bready.
Ingredients: 2 cups of dry seasoned croutons, 4 oz. grated cheese (parmesan), 4 eggs, 1 tsp. mustard, 2 cups milk, 1/2 tsp salt, 1/4 tsp. pepper.
Blend eggs, mustard, milk, salt and pepper set aside. Divide dried croutons into 4 large single serving ramekins. Sprinkle the cheese on top of the croutons. Add the egg mixture. Cook in a 350 degree oven for about 30-45 minutes or until the eggs are set.
After baking it more than doubled in volume and nicely puffed up.
The combination of eggs, spiced bread and parmesan cheese cannot go wrong. Although the flavor of parmesan was not as prominent as we expected, this is a nice breakfast. Later, we served this as a drinking snack. My wife managed to “unmold” the pudding and served it as a little loaf after heating it up in the microwave. She served it with a dipping sauce made of a combination catsup and surachi hot sauce. This gave it a nice zing. Overall it was a very satisfying dish either for breakfast or as a snack.