St. Patrick's Day is the perfect time to enjoy savory bread pudding. It's a great full meal for vegetarians, or if you prefer, you could add meat like bacon or ham. It also makes a great side dish.
Savory bread pudding is also fun to make in times of harvest. Tossing in all kinds of fresh vegetables makes for a really delicious vegetable pudding.....but that is a recipe for another post, we are here today to learn how to make Irish cheese and veggie bread pudding for St. Patrick's Day!
- Preheat over to 375 degrees and and place one rack in the center of the oven
- Grease a 13 x 9 glass or metal baking dish and set aside
- Over medium heat, pour oil in a large frying pan and add onion and carrots
- Sauté for 10 minutes and add spinach in two or three batches until all leaves are slightly softened and wilted.
- Add your pinch of salt and pepper and garlic powder, if using
- In a mixing bowl, add beaten eggs, milk, and whipping cream and combine
- In another large bowl mix bread, vegetable mixture, cheese, and thyme and stir
- Pour egg mixture over bread mixture and stir gently to coat
- When all items are evenly coated, pour filling into baking dish. Cover and chill for 30 minutes in the refrigerator.
- Bake for one hour. Filling should be set and the top should be golden brown. If a knife inserted comes our still wet, bake another 10 minutes Let cool slightly before serving.
Nothing else is really needed when you serve this dish as everything you need is in it, however, I was thinking that some nice tart coleslaw would be a great accompaniment. My favorite coleslaw dressing is quite tangy and I think would go great with this bread pudding, so I decided to include it, in case you wanted to make it as a side with your St Paddy's Day meal.