Savory Vegetable Rye Bread Pudding

This rye-bread version of my savory bread pudding was made when I didn't have any wheat bread laying around... and it is super delicious. I may always use rye bread now. Note: pretty much an combo of vegetables and cheese and bread will work... so use what you have and what you like.

Ingredients

5 slices sourdough rye bread, cut into 3/4-inch cubes
2 C chopped broccoli
1/2 yellow onion, chopped
2C large/thick cremini mushroom slices
3/4 cup shredded cheddar
1/2 cup milk
1/2 cup vegetable stock
1/8 teaspoon freshly ground black pepper
2 large eggs

9-inch square

Directions

1. Preheat oven to 375°.

2. Place bread cubes on a cookie sheet coated with olive oil or cooking spray. Bake at 375° for 10 minutes or until lightly toasted, turning once. Remove from oven; cool.

3. Mix onion, broccoli and cremini mushrooms together with some olive oil, salt and pepper in a bowl. Place on a cookie sheet and broil on high for 10 minute or until browned.

4. Combine the milk, stock and eggs in a bowl. Beat together until blended. Add cheese and pepper.

5. Combine bread, broiled vegetables, liquid mixture in a large bowl. Stir so the liquid is evenly distributed.

6. Spoon the mixture into a 9-inch square baking dish lightly greased with olive oil. Top with some additional shredded cheddar if you wish. Bake for 20 minutes or until lightly browned.

40 minutes