A bread pudding is always an accomplished shortcut to an impressively tasty casserole. The bread is already there for you, to dice and include. And the assortment of vegetables, eggs, and cheese will forgivingly pull together. The “Egg, Cheese and Bread Pudding with Vegetables,” from Lucullian Delights, was eggy enough and the bread was spongy-good. Everyone gobbled this up.

I increased the portions in this recipe, to make “6 small portions.” But then, I went ahead and baked this in a single 2.8-liter casserole dish (into which it fit perfectly). Hence, I baked this for 20 minutes, rather than 10. My initial sauté of the vegetables lasted for 12 minutes. I was happy to use smoked mozzarella (as always). Enjoy that wonderful smoky scent as this bakes. I did serve this with a green salad and celebrated the whole thing.

Smoked Mozzarella (.48 lb.) = $3.09
Carrots (3) = $1.77
Green Beans (45-60) = .82¢
Onions (3) = .80¢

RECIPE: no one complains about a bread casserole
eat your casserole after less than an hour of prep and cooking
carrots, green beans, and thyme taste like a garden, while smoked cheese and bread sponged with egg contribute to the happiness

Next time, I will cook two recipes from Food & Wine: the “Lyon-Style Chicken with Vinegar Sauce,” from October 2011, and the “Goat-Cheese-Stuffed Mushrooms with Breadcrumbs,” from October 2008. Sounds like a crazy idea for the middle of summer! Come back to my site soon, to see what happens.