Savory bread pudding is one of my favorite dishes! It's super versatile and lends itself to the classic, let's clean out everything from the fridge before we go away for a few days. In mine I use tomatoes, squash, kale, and a few mushrooms, but honestly it's what I had! Use whatever vegetables you enjoy eating or that you have on hand. The important part is the ratio for the custard to the bread.
6 cups stale bread, cut into 1 inch cubes
3 cups mix-ins (can be any vegetable or shredded chicken!)
1 cup cream
3 cups chicken stock
1/4 cup parmesan cheese
1. Preheat oven to 350F. Brush a 9 X 13 baking dish with vegetable oil.
2. Layer half of the bread and half of the mix-ins into the baking dish. Repeat with the remaining amount of ingredients.
3. Whisk cream, chicken stock, eggs, a pinch of salt and cracked black pepper in a medium bowl. Pour mixture on top of bread and mix-ins. Press lightly to ensure all bread gets soaked.
4. Bake for 35-45 minutes until set. When you jiggle it, everything should move together and not look liquidity at all.
5. Cool slightly and enjoy!