A warming, filling, satisfying, cheesy bread pudding, baked with vegetables - this is the perfect family dish or meal prep option - leaving you plenty of leftovers.
Heylo is so low-carb that stacked up in a filling, comforting dish like this, you are still good to go on your low carb plan!
Serves
8 serves
Time Required
1 hour
Ingredients
Instructions
Preheat the oven to 180C
You can use stale bread or dry the slices in the oven for 10 minutes.
Chop and fry the courgette, pepper, mushrooms, garlic and spinach.
Whisk or blend the milk, eggs, salt and pepper.
Add 60g grated cheddar and the vegetables to the liquid mixture.
Grease an oven proof ceramic dish and place 4 slices of bread in the dish.
Pour half your liquid mixture into the oven dish, making sure all the slices are soaked.
Gently squash the bread using the back of a spoon.
Place 4 more slices of bread in the dish.
Pour the second half of your liquid mixture into the oven dish, making sure all the slices are soaked.
Cover the dish with foil and place in the preheated oven for 40 minutes.
Sprinkle 15g cheddar and extra torn pieces for bread for added crunch on top.
Bake for a further 10 minutes.
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