Vanilla-Scented Rice Pudding
Cheesy Vegetable Strata
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
4 Servings
|
Ingredients
Dry ingredients
- 1/4 cup dried Parmesan cheese
- 2 tbsp dried yellow or green onion
- 1/4 cup dried green bell pepper
- 2 tbsp sundried tomatoes
- 1 tbsp dried parsley
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 4 cups dry cubed bread
For cooking and serving
- Cooking Spray
- 8 eggs
- 1/2 cup heavy cream
- 1 cup Water
Ingredients
Dry ingredients
For cooking and serving
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Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Coat the bottom and sides of a
7 cup Pyrex dish or fluted tube pan, such as a Bundt pan, with cooking spray. Place all of the jarred ingredients into the baking dish. In a separate jar, whisk the eggs and heavy cream. Pour this mixture into the pan, press down on the bread to submerge it beneath the egg mixture, and stir gently to disperse the ingredients. Cover the pan with aluminum foil. Pour 1 cup of water into the Instant Pot and place the trivet into the pot. Use a foil sling (if needed) to place the baking dish on top of the trivet. Cover the Instant Pot with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 20 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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