There are many ways to make a bread pudding, some savory and some sweet. But we think this one will quickly become the only bread pudding recipe you need. This dish is perfect for a tasty brunch or potluck picnic. It’s hearty, it’s cheesy, and it’s got tons of veggies. In short, you’re going to love it. If you’re looking to bring something new to the table, you need to sample this dish.
TIP: For a Mexican flavor, use Cabot Pepper Jack plus some chopped olives and a little salsa.
* For vegetables, use leftover crudités, diced and sautéed in olive oil or butter, or leftover cooked vegetables, diced.
Yield: 8 servings
Recipe courtesy of Beth Kennett, Liberty Hill Farm, Rochester, VT, one of the 1,100 farm families who own Cabot Creamery Cooperative.
Recipe and photo used with permission from: Cabot Creamery Co-operative