With the frenzied baking that's been going on at my home, there is usually more than a little leftover bread in the refrigerator.
Normally, I just whirr pieces of leftover bread into crumbs and make an austere upma, while my mind wanders without permission towards creamy bread pudding. But at the point where dollops of cream and sugar sneak into my day dream, I sternly command my mind to do a 100 mental crunches.
Not today though. This evening, I made something that works on the principle of bread pudding, except that it's savoury, loaded with veggies and cooked on the stovetop. And yes, it cooks in 15 minutes!
IngredientsServes 3 moderately hungry people
200 g sourdough bread, sliced and diced
1 chopped onion
1 chopped tomato
1/3 cup of mixed vegetables (I used a mix of fresh peas and grated carrot)
1/4 cup of milk
Seasoning to taste
Toppings (optional) like slices of mozzarella, grated cheddar, crumbled paneer or freshly ground pepper.
Beat eggs and milk together, add the remaining ingredients and toss until everything is smothered in the eggy liquid.
Tip the mixture out into a non-stick frying pan, cover with a tight fitting lid and cook over low heat.
You know that your dinner's ready when the surface is still wobbly but set. Add toppings, if any, at this stage. I used cheese on a quarter and paneer on another. Turn off heat and leave the pan covered for 5-10 minutes.
Caution: It's really easy to make this too salty. Do remember that the bread already has already been seasoned.