And now we return you to your regularly scheduled Saturday full of shhh.
This is a recipe I cobbled together from several different recipes. Next time, I will add some spinach and maybe bacon (gasp!). At your house, you may get to use mushrooms, but here they are verboten by the rest of the family. Even without all of the extras, it was pretty tasty in all its simplicity.
Savory Bread Pudding
6 cups stale bread, torn into 1-inch pieces (I used leftover dinner rolls. It has to be a pretty hardy bread product to stand up to the liquid.)
2 cups milk (I used skim. It worked fine.)
1/4 cup parmesan cheese
1/2 cup shredded cheese (use what you like. I had a hunk of gouda hanging around the fridge, so I shredded that up.)
salt and pepper to taste
Grease an 8×8 inch baking pan. Place bread in the pan. Whisk the rest of the ingredients to combine and pour over the bread. Submerge the bread into the liquid by placing a plate or another 8 inch dish on top and weighing it down with a can of vegetables or some other weight. Let sit 30 minutes.
Heat oven to 350. Bake for 35-40 minutes, or just until the pudding is set.
I’m coming back tomorrow with some resolutions.
P.S. I’m apparently no good at the whole *silent* portion of Silent Saturday.