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Pepper bread casserole

updated

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Ingredients for 2 servings:

  • 2 bell peppers, red
  • 2 rolls (wheat rolls), stale
  • 1 tbsp parsley (frozen)
  • 1 tsp herbs de Provence
  • 1 onion(s), finely chopped
  • 1 garlic clove(s), squeezed
  • 2 eggs
  • 300 ml milk
  • 150 ml cream
  • salt and pepper
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

also tastes good with other vegetables and is therefore a good recipe to use up leftovers

Cut the peppers into eighths and remove the seeds. Slice the bread rolls. In a bowl, combine the parsley, paprika, garlic, herbs, and onions. Line a greased baking dish with the bread. Spread the vegetable mixture evenly on top. Whisk the eggs, milk, and cream, and season generously with salt and pepper. Pour over the bread and paprika mixture. Bake in the oven at 190°C on the second rack from the bottom for about 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pepper bread casserole

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