Full disclosure: I didn’t expect this to actually taste all that great. Part of me wanted it to taste awful. Would’ve made for a funnier ending to the Tastemade video if I vomited into a trash can.
But unfortunately (or fortunately for our trash can), it wasn’t too bad. I suppose that shouldn’t be a surprise that cheese, tomato sauce, meats, veggies, and bread soaked in an eggy mixture tastes good. All the major food groups are covered, including the Pizza Food Group.
So, it wasn’t awful and I’d dare to say it was pretty good. Here’s the question: Does it succeed at being a suitable use for leftover pizza? Is this better than eating plain ol’ microwaved (or toaster oven-ed) spare slices?
I think so.
The microwave tends to make the crust chewy. And I by ‘chewy’ I mean an inedible substance related to the leather shoe family. The oven and toaster oven help keep the crust crispy, but it always seems to dry out the rest of the pizza. With the bread pudding, you get moist crust and gooey cheese, nicely paired with burnt cheese on the edges along with a top that has a nice crunch.
So, if you’re like us and tend to have a lot of leftover pizza hanging about, then you should give this a try.
LEFTOVER PIZZA BREAD PUDDING
A quick Google search will let you know that this isn’t a new idea. Our recipe was guided by this post from A momma with ideas… As a slight alteration, you could even increase the eggs, decrease the milk, and call this a breakfast casserole.
- Two slices of leftover pizza – Any will do, but I would not recommend thin crust.
- 1/4 Cup Milk
- 2 XL Eggs
1. Whisk together the eggs and milk and set aside.
2. Cut the pizza into rectangles and squares.
3. Place the pizza into a small (single-serving) casserole dish, then pour the egg/milk mixture over the top. Cover and let it sit in the refrigerator for at least an hour (the longer, the better).
4. Remove from the refrigerator and sprinkle Parmesan cheese on top, then bake in a 350° oven for 30-45 minutes, until the top gets crusty and brown.