Baker Tabitha Langel,
Grass Roots Prairie Kitchen
This is a delicious and nutritious Manitoba pioneer food. It can be suited to many tastes depending on the vegetables used. The stunning colours and fresh flavours make it a festive centrepiece for any brunch table. Organic sunflower oil can be purchased at the Grass Roots Prairie Kitchen at the Forks.
8 cups chopped vegetables (onions, peppers, mushrooms, celery, zucchini, asparagus, garlic)
1 Tbsp marjoram
1 1/2 tsp black pepper
1 tsp salt
3 Tbsp Grass Roots fresh pressed organic sunflower oil
2 1/2 cups cream
1 cup diced fresh herbs (parsley, basil, rosemary, dill)
12 cups cubed bread
3/4 cup grated Romano cheese
3/4 cup grated aged cheddar cheese
1. On a baking sheet, mix vegetables, marjoram, salt, pepper and sunflower oil. Bake in the oven for 10 mins at 500°F and set aside.
2. Whisk together eggs and cream until frothy. Divide in two parts and set one aside.
3. Add bread, fresh herbs and Romano cheese to one part of egg mixture.
4. Lay half of bread mixture into well-greased, 11 x 17″ baking dish. Layer with half of roasted vegetables. Add another layer with remaining bread mixture. Add remaining vegetables and topp with cheddar cheese.
5. Pour second part of egg mixture over bread pudding and bake at 350°F for 25 mins.
6. Cover baking dish with parchment or lid and continue baking for another 30 mins. Remove savoury bread pudding from oven and serve hot.
Yield 12 servings