After fondue, there is always a small stash of day old french bread around. I had planned on making a quiche for dinner, and bread pudding for dessert, but they are so similar. So,  I decided to combine them and do a savory bread pudding for the main meal. It turned our phenomenally. And was absolutely perfect paired with our homemade Sun Crisp applesauce! I just used the veggies that I had on hand, and merged a few of the recipes that I looked up. Here’s how ours went:

About 5-6 cups day-old bread, cubed

1/2 cup olive oil

1/4 cup balsamic vinegar

1/2 white onion

1/2 cup chopped celery

1 teaspoon minced garlic

1/2 cup sun dried tomatoes

1 cup chopped mushrooms

1/2 cup chopped artichoke hearts

1/2 cup feta cheese

1 cup shredded mozzarella cheese

5 eggs

1 cup milk

salt and pepper to taste

Preheat oven to 375. Oil a 9×13″ baking dish. Put bread into a large bowl and drizzle half of the olive oil and all of the vinegar over the top, toss lightly. Add the other half of the oil to a saute pan over medium heat and add all of the veggies. Saute until onion, garlic and celery are tender. Pour veggies over the bread, add salt and pepper to taste, and toss lightly. Add feta and mozzarella to the mixture. Pour bread mixture into oiled dish. In the bowl, whisk together eggs and milk until homogeneous. Pour liquid over the bread mixture in the pan. Press down gently until all of the bread has absorbed some liquid. Bake for 35-45 minutes or until the top is crisp and the center springs back when gently touched. Cut and serve hot.