Found this recipe from an old recipe book I bought from a flea market on the side of the street many years ago, and this dish has become our usual holiday pudding from then on. Serve it on Thanksgiving, Christmas, or New Year’s, and your guests will beg you to give out this recipe and it is no hassle to make; you can prepare it a day before the holiday and take it out from the refrigerator 1 hour before baking then pop in the oven. The recipe for the festive Sweet and Spicy Nuts in the above picture was already posted here just recently. The recipe on making a perfect yellow rice will be my future posting about red, yellow, Basmati, and wild rice.
Don’t be scared of the many ingredients because you can substitute the roasted red peppers with fresh colored bell peppers. You can also add celery and cherry tomatoes and chopped onions or scallions or chives.
4 cups of day old bread, cut into 1 1/2-inch cubes (I mixed pumpernickel, baguette and whole wheat sliced breads)
1/2 lb. bacon, cut into 2-inch pieces
1 link Kielbasa, sliced thinly
1 cup Organic Baby Bella mushrooms
1 cup fresh colored bell peppers, chopped coarsely and sauteed very lightly after 1 cup of sliced mushrooms already sweat in the frying pan
2 cups spinach leaves, washed, spinned, drained and cut lengthwise
2 cups shredded Cheddar cheese, plus 1/4 cup for topping
6 eggs or 3 eggs + 6 egg whites
1 cup celery chopped (optional)
5 cups low fat milk or almond milk
3 tsp. Dijon mustard
1/4 tsp. of Himalayan pink salt
1/2 tsp. ground black pepper
1-2 Tbsp. Bob’s Red Mill Organic Flaxseed meal
1 piece Chipotle pepper in Adobo sauce (seeded and finely chopped with your gloved hands)
1. In a large skillet, cook the bacon and Kielbasa over medium-high heat, turning once for 5 minutes, or until evenly brown and crisp, and Kielbasa browned on both sides, set aside (make sure you don’t burn them or the pudding will taste bitter)
2. Coat a 9 x 13 baking tray with non-stick spray. Arrange the cubes in the dish. Scatter the bacon, pepper, and spinach leaves evenly over the cubes. Sprinkle with 2 cups of cheese. With a large spoon, evenly distribute the ingredients so the savory taste will be well combined.
3. In a large bowl, beat with an electric mixer on medium speed the eggs, milk, mustard, salt, and pepper to taste until well blended. Pour and Evelyn spread out the milk mixture over the bread, using your finger, if necessary, to press the bread into the liquid. Sprinkle with 1/4 cup cheese. Cover with aluminium foil and refrigerate overnight.
4. The next morning, remove the baking dish from the refrigerator 1 hour before baking and preheat the oven to 350º F. Bake for 45 to 50 minutes, or until slightly puffed, set, and browned on the top. If the center is still undergone, push the bread down with a wooden spoon to help the bread absorb the liquid. Bake for a few more minutes. Let rest for a few minutes and then cut into squares.
Here it is folks, thanks to that old recipe book I got from the flea market.