Roasted Red Pepper Bread Pudding

Name: Roasted Red Pepper Bread Pudding
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) butter; 1 onion thinly sliced; 1 tbsp (15 mL) balsamic vinegar; 1 tbsp (15 mL) finely chopped fresh thyme or 1 tsp (5 mL) dried thyme; Salt and pepper to taste; 1 cup (250 mL) sliced skinned roasted red bell peppers; 12 thin slices of egg bread crusts removed; 1 1/2 cups (375 mL) Canadian Mozzarella or Four-Cheese Blend grated; 2 cups (500 mL) Milk; 1 Carton (1 cup/250 mL) Omega Pro Liquid Eggs or 8 eggs; 1 tbsp (15 mL) Dijon mustard; A dash of hot pepper sauce (optional)

This is the Roasted Red Pepper Bread Pudding recipe.

Prep: 15 min - 20 min
Cooking: 45 min - 50 min

Yields 6 servings

Ingredients

2 tbsp (30 mL) butter
1 onion thinly sliced
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) finely chopped fresh thyme or 1 tsp (5 mL) dried thyme
Salt and pepper to taste
1 cup (250 mL) sliced skinned roasted red bell peppers
12 thin slices of egg bread crusts removed
1 1/2 cups (375 mL) Canadian Mozzarella or Four-Cheese Blend grated
2 cups (500 mL) Milk
1 Carton (1 cup/250 mL) Omega Pro Liquid Eggs or 8 eggs
1 tbsp (15 mL) Dijon mustard
A dash of hot pepper sauce (optional)

READY FOR REWARDS?

Preparation

In skillet over medium-high heat, melt butter. Add onions and cook, stirring often, for 5 minutes. Stir in vinegar, thyme, salt and pepper; cook for 2 to 3 minutes or until softened. Stir in red peppers; remove from heat.

Place one-third of the bread slices, cutting to fit, in bottom of buttered 9- x 5-inch (23 x 13 cm) loaf pan. Spread one-third of the red pepper mixture evenly over bread. Sprinkle evenly with one-third of the cheese. Repeat with second and third layers of bread, red pepper mixture and cheese.

In bowl, whisk together milk, eggs, mustard and hot pepper sauce, if using. Pour evenly over bread mixture.

Bake in 350 ºF (180 ºC) oven for 40 minutes or until puffed and golden. Cool slightly before serving.