A savory bread pudding built on eggs and that colby-jack, baked until the custard sets and the top browns. It's comfort food that comes together in one baking dish and makes sense when your shelf is spare.

Serves 2. 45 minutes, 15 at the stove.

About 590 calories a serving, 33 g protein, 34 g carbohydrate, 35 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. Cube 4 ounces of bread into bite-sized pieces and scatter them in a buttered baking dish.
2. Whisk together 4 eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 cup of the colby-jack cheese in a bowl until the cheese is distributed through the egg mixture.
3. Dice 1/2 small onion fine and scatter it over the bread, then pour the egg mixture over everything, pressing gently so the bread absorbs the custard.
4. Bake until the custard is set and the top is golden, 25 to 30 minutes, checking at 25 minutes by inserting a knife near the center; it should come out clean or with a few moist crumbs.28 min

Note Swap the colby-jack for any mild cheddar or monterey jack if you prefer. Leftovers keep in the fridge for three days and reheat gently. Serve with a green salad dressed in vinaigrette, or alongside sautéed greens if you have them on hand.