The trick to a good bread pudding is mixing everything up really well and making sure that when you bake it, you let the whole thing firm up. Otherwise you’ll be eating a soggy mess. By starting with a can’t-miss combo of greasy meat, fresh bomb mix and melted cheese, you guarantee that this bread pudding will be a great meal or a few terrific snacks.
– ¼ cup (60 ml) olive oil.
– ½ medium white onion, chopped.
– 1 yellow bell pepper.
– ½ cup (30 g) white mushrooms, chopped.
– 8 oz (230 g) ground beef.
– 3 eggs.
– ½ cup (120 ml) milk.
– 1 tsp (5 g) salt.
– 4 croissants (any bread will work).
– 1 cup (120 g) shredded cheddar cheese.
Step 2: Crack the eggs into a small bowl, add the milk and salt, and stir it until the mix is smooth and the egg is completely broken up. Remember: nobody likes shells in their bread pudding. Cut your croissants into smallish pieces; it doesn’t have to be fancy or exact. Put them in a larger bowl and add the meat and veggie mixture with a slotted spoon, so the pan juices are mostly left behind. Stir this all up, letting the bread absorb the juices that made it in. Add the egg mixture and the cheese and again mix it all up. I find that clean hands make the best mixing tool for something like this.
Step 3: Put the mix into a baking pan, cupcake tin, cast-iron skillet, pie dish— anything it will fit into that you’re sure is ovenproof. Place in the hot oven and set a timer for 20 minutes. Check to see that the center of the pudding is firm. If it isn’t, check back every few minutes until it is. Once the whole pudding is firm to the touch and no liquid is visible on the surface, pull it out and dig in!