Baker Tabitha Langel
Grass Roots Prairie Kitchen
This is a delicious and nutritious Manitoba pioneer food. It can be suited to many tastes depending on the vegetables used. The stunning colours and fresh flavours make it a festive centrepiece for any brunch table.
Ingredients
8 cups chopped vegetables (onions, peppers, mushrooms, celery, zucchini, asparagus, garlic)
1 Tbsp marjoram
1 1/2 tsp black pepper
1 tsp salt
3 Tbsp Grass Roots fresh pressed organic sunflower oil
7 eggs
2 1/2 cups cream
1 cup diced fresh herbs (parsley, basil, rosemary, dill)
12 cups cubed bread
3/4 cup grated Romano cheese
3/4 cup grated aged cheddar cheese
Method
- On a baking sheet, mix vegetables, marjoram, salt, pepper and sunflower oil. Bake in the oven for 10 mins at 500°F and set aside.
- Whisk together eggs and cream until frothy. Divide in two parts and set one aside.
- Add bread, fresh herbs and Romano cheese to one part of egg mixture.
- Lay half of bread mixture into well-greased, 11 x 17″ baking dish. Layer with half of roasted vegetables. Add another layer with remaining bread mixture. Add remaining vegetables and topp with cheddar cheese.
- Pour second part of egg mixture over bread pudding and bake at 350°F for 25 mins.
- Cover baking dish with parchment or lid and continue baking for another 30 mins. Remove savoury bread pudding from oven and serve hot.
Yield 12 servings