Sweet Pepper and Onion Bread Pudding

• 8 ounces crusty Italian bread
• 2 tablespoons butter, softened
• 1 12 cups milk
• 3 eggs
• 1 (12 ounce) jar roasted sweet red peppers, drained well
• 12 cup thinly sliced green onion
• 2 teaspoons dried oregano
• 12-1 teaspoon hot pepper sauce
• 14 teaspoon salt
• 14 teaspoon black pepper
• 1 cup shredded Fontina cheese or 1 cup provolone cheese

1. Cut the bread into 1-inch slices; spread slices with butter, then tear bread into bite-sized pieces; set aside.
2. In a mixing bowl, whisk the milk and eggs together; stir in the peppers, green onions, oregano, pepper sauce, salt, and black pepper.
3. Add in bread pieces and cheese; stir well to coat bread.
4. Divide mixture between eight greased 6-ounce custard cups or ramekins (or transfer all into a greased 1 1/2 quart souffle dish).
5. Press mixture down slightly to thoroughly moisten bread.
6. Bake, uncovered in a 350 oven for about 30 minutes or until golden and a knife comes out clean; let stand for 10 minutes before serving (or bake souffle dish for 40 minutes at 350 or until knife comes out clean; let stand for 15 minutes before serving).

crusty italian bread, butter, milk, eggs, sweet red peppers, green onion, oregano, hot pepper, salt, black pepper, cheese

Taken from www.food.com/recipe/sweet-pepper-and-onion-bread-pudding-152256 (may not work)