Here’s a savory baked vegetable cake / bread pudding–style recipe that matches the look and texture of your photo (crispy outside, moist inside, sliceable like a cake).
Savory Vegetable Bread Cake
Ingredients
- 4 cups day-old bread, finely chopped or crumbled
- 3 large eggs
- 1 cup milk (or half milk + half cream)
- 1 cup grated cheese (cheddar, mozzarella, or mixed)
- 1 small onion, finely chopped
- 1 small carrot, grated
- ½ cup red bell pepper, finely chopped
- ¼ cup raisins or dried cranberries (optional but matches the photo)
- 2 tbsp olive oil or melted butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 1 tsp baking powder
- 2 tbsp breadcrumbs (for the pan)
Instructions
- Preheat oven to 180°C (350°F).
- Grease a round cake pan (18–20 cm) and sprinkle with breadcrumbs.
- In a large bowl, whisk eggs + milk + oil.
- Add bread, mix and let soak 5 minutes.
- Stir in vegetables, cheese, raisins, spices, baking powder.
- Pour mixture into pan and press lightly.
- Bake 45–55 minutes until:
- Top is deep golden
- Knife comes out mostly clean
- Rest 10 minutes, then unmold and slice.
Tips
- For extra crisp top: brush with a little butter before baking
- Add chicken, tuna, or minced beef for a protein version
- Works great as meal prep, breakfast, or café-style savory cake