Almond Shrimp Skillet Bread Pudding
I found a week or two old dried chunk of a country wheat boule in the refrigerator that I was hesitant to simply discard… it was a tasty, hearty bread. I decided to essentially make a frittata but add bread cubes to it, making it a sort of savory bread pudding. This was the successful result. :)
Most of the ingredients.
Ingredients: olive oil, chopped sweet onion, mushroom, spinach, a couple cloves of garlic (sliced), oregano, black pepper, raw shrimp (thawed from frozen and most cut into bite sized pieces), a large handful of bread cubes or torn pieces , 4-6 eggs beaten with perhaps 1/4 cup of half and half.
Sautéing ingredients.
In a non-stick skillet on the stove top, I first lightly sautéed the vegetables, partially cooked the shrimp, and seasoned. Meanwhile, the bread is soaking in the egg/milk mixture.
Starting the pudding in a skillet on the stove top.
Then I added the bread/eggs, that had been soaking for perhaps 1/2 hour in the beaten eggs, and cooked until it began to solidify, just as one would prepare a frittata or omelette.
Finishing the pudding under the broiler.
Lastly I topped the pudding with raw, blanched slivered almonds and finished it under a low broiler until nicely solidified and browned on top.
Almond Shrimp Skillet Bread Pudding
To serve, I cut the pudding into 3 generous servings (each with one whole shrimp on top) and drizzled it with a simple sauce of mayonnaise and sriracha pepper sauce, and accompanied it with a salad of fresh spinach tossed with Goddess Dressing and sprinkled with toasted almond slivers.
A bite of Almond Shrimp Skillet Bread Pudding
Kitchen Convivial 