(KCBS) – KCBS Food and Wine Editor Narsai David shares a delicious and simple recipe for breakfast bread pudding.

Serves 4

4 slices toasted bread, cut in 1″ squares
2-3 green onions, chopped
1 red bell pepper, chopped
3-4 oz. white Cheddar or Natural Swiss, shredded
1 cup egg substitute or 4 eggs
2 cups extra light milk
salt and pepper

Preheat oven to 350 degrees. Mix toast, onions, bell pepper and cheese. In a separate bowl, mix eggs, milk, salt and pepper. Divide bread mixture into four 8 oz. ramekins or custard bowls. Pour egg mixture over the bread. Place ramekins in a roasting pan. Pour water into pan to come up to half the depth of the ramekins. Bake for about 30 minutes or just until custard has set.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

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