The catering leftovers. Events have so many leftovers and they mostly get tossed.
But you know me, a giant tray of pulled pork, bbq sauce, and lots of rolls…and this became a holiday strata.
Since I never have milk on hand, I used pickle juice instead. Also, I found a champagne mango at the very end of the planning..
Pickle juice is an ok substitute for milk, right?
- 3 small rolls chopped into big cubes, about 3 cups worth
- 2 cups pulled pork, chopped
- 1 cup arugula, chopped
- 1/2 mango, cubed (I had a champagne mango)
- 1/2 cup pickle juice
- 4 eggs
- 1 big handful shredded cheese, about 1/2 cup (I had mozzarella)
- 1 tablespoon butter, cubed
- 1/4 cup barbeque sauce
Grease a pan. Combine the bread, arugula, mango, and pork. Separately combine the eggs, cheese, pickle juice, butter, and barbeque sauce. That is your custard; just go with it. Whisk the custard, season, and pour over the bread mix. Put it into the fridge for as long as you can stand it, but 6 hours is the best. Then bake at 350 for 30-45 minutes or until done and golden and delicious smelling..
Savory and rich and breakfasty and barbequey.. Surprisingly the pickle juice works well here.. It mostly just tastes like barbeque pulled pork.
And it will maybe feed four..
Then I made an asparagus vegetarian one.
Because, why not?