Baked Bread and Vegetable Pudding

April 9th, 2007

8 slices brown breadoven
1 tbsp oil
3 tbsps butter
2-3 cloves
1 medium onion, finely chopped
3 cups milk
A pinch of nutmeg powder
Salt to taste
1 cup cheese, grated
1/4 cup green peas, blanched
1 large potato, boiled, diced
2 medium carrots, diced, blanched
6-8 French beans, 1/2 inch pieces, blanched
5-6 small broccoli florets
4 tbsps tomato ketchup
4 tbsps red chilli sauce
3-4 butter cubes
Preheat oven to 200°C.

Cut the brown bread slices into one-inch pieces and arrange them in a baking dish.
Heat oil and three tablespoons of butter in a pan. Add cloves and onion and sauté.
Add refined flour and stir. Add milk gradually, stirring continuously to avoid lumps. Boil till it thickens. Remove the cloves.
Add nutmeg powder, salt and half the cheese and mix well.
Add half the peas, potato, half the carrots, French beans, broccoli to the baking dish. Pour the sauce over it.
Drop spoonfuls of ketchup in some places. Similarly drop chilli sauce too.
Cover with the remaining grated cheese and lastly add the remaining peas and carrots.
Keep some butter cubes on the top and place the tray in the preheated oven and bake for 10-15 minutes.
Serve hot.

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