Veggie Bread Pudding

  • Prep Time 15 min
  • Total Time 1 hr 20 min
  • Servings 8

Ingredients

Ingredients

1
tablespoon olive oil
1
can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (5 biscuits)
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1
cup frozen corn
1/2
cup chopped green onions (8 medium)
1/2
medium red bell pepper, chopped (1/2 cup)
2
cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
6
eggs
1 1/2
cups milk
1
teaspoon salt
1/2
to 1 teaspoon red pepper sauce

Directions

Directions

  • 1 Heat oven to 325°F. Lightly brush oil in bottom and up sides of 13x9-inch (3-quart) glass baking dish or soufflé dish. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in dish. Layer spinach, corn, green onions, bell pepper and 1 cup of the cheese over dough.
  • 2 In large bowl, beat eggs, milk, salt and pepper sauce with wire whisk until blended. Pour evenly over mixture in dish.
  • 3 Bake uncovered 40 minutes. Top with remaining 1 cup cheese; bake 10 to 15 minutes longer or until edges are deep golden brown and center is set. Let stand 10 minutes before serving.

Notes










Tips

Expert Tips

You can choose to add 1 to 2 pounds of cooked and drained bulk Italian pork sausage to this bread pudding.

Serve with fresh fruit, such as sliced pineapple and raspberries.

This twist on bread pudding will remind you of a breakfast dish.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
323.0
Calories from Fat
190
% Daily Value
Total Fat
17.8g
27%
Saturated Fat
8.3g
42%
Trans Fat
2 1/2g
Cholesterol
169.3mg
56%
Sodium
872.3mg
36%
Total Carbohydrate
25.3g
8%
Dietary Fiber
1.4g
6%
Sugars
6.7g
Protein
17.3g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
32.70%
33%
Calcium
32.40%
32%
Iron
14.80%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.