This one’s for my friend Roni. I mentioned it in my last weekly menu post and she was quick to request the recipe!
This recipe hails from Taste of Home. I was recently gifted a subscription and I got my first magazine over the weekend. So of course I leafed through it and chose several recipes to try this week.
I originally planned to skip the sausage called for but then I found some browned venison in the refrigerator that needed used. So I threw that in. I think it’d be delicious without it, though. The herbs and tomatoes really flavor this dish. I also used whole milk instead of heavy cream because I never have cream around…I always make it into butter!
Savory Bread Pudding
Really adapted from a current Taste of Home recipe
1 1/2 cups shredded cheddar cheese
1 pint canned tomatoes, well drained (save the juice for soup!)
1 cup browned venison
1/2 cup chopped onion, sauteed in a bit of oil or butter
1 1/2 t dried basil
1/2 t oregano
1/2 t granulated garlic
1 T Sucanat or brown sugar
2 cups bread cubes
3/4 cup whole milk
1/4 t pepper
2 T Parmesan cheese
Combine the cheddar cheese, tomatoes, meat, onions, herbs, sugar, and bread cubes. Put into a greased 8-inch baking dish. Whisk the eggs, milk, salt, and pepper. Pour over the bread mixture. Top with the Parmesan cheese. Bake at 350 for about 45 minutes or until set in the middle. Let sit 5 or 10 minutes before cutting in squares and serving.