I’m not exactly sure what to call this egg dish. It is somewhere between a giant frittata, cheese cake, bread pudding and strata. We’ll call it Savory Breakfast Cake. Savory for the Eggs and Cheese and Cake because I love how it is free standing.
I choose to make a savory pudding in a spring pan because I recently came across 2 in my mom’s cupboard and I’ve been dying for a reason to use them. I also made a cinnamon raisin bread pudding (recipe) to serve at brunch (full menu)
Don’t stop at Breakfast, this would be excellent served with lunch along side a simple green salad, or dinner along side salmon and grilled asparagus
Ingredients:
4 cups Cubed bread
1 cup Milk
5 Eggs
1 container Ricotta cheese
1 cup Asiago
1 Garlic Clove minced
Lots of herbs de Provence
3 Zucchini chopped
1 Cup frozen Spinach, thawed and drained
S & P to taste
Feta and Cherry tomatoes for garnish
Preheat the oven to 350
Spray a Spring Pan
Soak the cubed bread in 1 cup of milk (almond, half and half…)
Meanwhile, in a large bowl combine the remaining ingredients
Add the bread and milk to the the egg and cheese mixture
Pour into pan
Optional, garnish the top with halved tomatoes
Bake for 45 minutes
Remove from the oven, top with crumbled feta and return to the oven for about 10 minutes
Allow to cool for a bit before running a knife along the sides and placing on a platter
