Ingredients:

  • 6 cups (140g) day-old bread, crusts removed, cubed
  • 2 cups (475ml) whole milk
  • 4 large eggs
  • 1/4 cup (60ml) heavy cream (optional)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon grated nutmeg (optional)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped (approximately 1 cup/150g)
  • 1 red bell pepper, seeded and finely chopped (approximately 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 cup (100g) shredded cheese
  • 1 cup (150g) cooked ham or bacon, diced (optional)
  • 1/2 cup (50g) chopped fresh parsley or chives

Instructions:

  1. In a large bowl, combine the cubed bread, milk, eggs, cream (if using), Dijon mustard, salt, pepper, and nutmeg (if using). Stir well and let sit for 10-15 minutes.
  2. Heat olive oil in a sauté pan over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.
  3. Add the sautéed vegetables, shredded cheese, cooked ham/bacon (if using), and chopped parsley/chives to the bread mixture. Stir to combine.
  4. Pour the mixture into the prepared baking dish. Spread evenly.
  5. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the top is golden brown and the custard is set.
  6. Let the bread pudding frittata rest for 10 minutes before slicing and serving.