Seasonal Vegetable Cheese Bread Pudding

Name: Seasonal Vegetable Cheese Bread Pudding
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 4 slices Cheese slices; 2 tablets Thick sliced toast; 2 pcs egg; Some Seasonal vegetables; 180g milk; 2g salt; a little Cooking oil

by Little grapefruit MAMA

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Besides eating the toast directly, dipping it in jam, and making a sandwich, how else can you eat it? Today, let’s have a salty seasonal vegetable and cheese bread pudding. The seasonal vegetables and cheese slices are baked and baked. The nutrition is balanced and the aroma is strong. The cheese in the middle layer will burst. Let the children love it!

It can be used for breakfast or any baby's meal. There are staple food, vegetables, and meat. Babies with a bit of salty cheese will like it, not to mention the egg pudding between the vegetables and the bread!

Ingredients

4 slices Cheese Slices
2 tablets Thick Sliced Toast
2 pcs Egg
Some Seasonal Vegetables
180g Milk
2g Salt
a little Cooking Oil

Seasonal Vegetable Cheese Bread Pudding

1. Dice thick slices of toast.

Seasonal Vegetable Cheese Bread Pudding recipe

2. Add eggs and milk to a large bowl, add appropriate amount of salt and black pepper, and mix well.

3. Add diced toast and stir gently to allow the toast to absorb as much egg and milk as possible.

4. Preheat the oven to 170 degrees.
Dice carrots. The corn kernels and peas kernels are frozen and poured directly out. You can add any other meat and vegetables (such as greens, greens are ok, don’t put the greens, you will have to roast them later)

5. Add a little cooking oil to the pot, add seasonal vegetables and stir fry for 2 minutes.
For edible oil, the family need not be limited to using only one type of oil, let alone buying the same edible oil every time it runs out. It is best to have 3 or 4 different kinds of oils at home, such as corn oil, peanut oil, walnut oil, linseed oil, sesame oil, etc. Each oil has different nutrition and can be used in rotation when cooking. This is also a good way to balance nutrition.

6. Spread a layer of diced toast on the bottom of the baking bowl, sprinkle some fried seasonal vegetables, and cover with 2 slices of cheese.

7.

8. Spread the remaining diced toast completely, and evenly pour the remaining custard liquid on the diced toast. The remaining seasonal vegetables are also evenly sprinkled on the surface.
The extra custard must be poured in here, and it will be a tender pudding when it's baked!

9. Spread cheese slices on the top layer, preferably full. Put it in the oven at 170 degrees and bake for 25 minutes, and see the top layer of cheese melted.

10. It's out, enjoy a hot breakfast! Take it out and take a bite by yourself. Don't burn the baby. The bread pudding is very tender and smooth. Eat it while it is hot, and the cheese layer in the middle will burst!
The key is that it is salty and not tiresome!