Savory Veggie Bread Pudding Recipes

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SAVORY VEGETABLE BREAD PUDDING



Savory Vegetable Bread Pudding image

Make and share this Savory Vegetable Bread Pudding recipe from Food.com.

Provided by Pinay0618

Categories     Cheese

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1 bunch swiss chard (about 1 lb.)
6 large eggs
1 cup milk
2 teaspoons Dijon mustard
1 1/4 teaspoons salt
3/4 teaspoon pepper
3 cups cubed ciabatta (about 1-inch cubes)
1 1/2 cups freshly grated parmesan cheese, divided
1 (8 ounce) package sliced fresh mushrooms
1 red bell pepper, chopped
1 small onion, chopped
1 teaspoon minced garlic
2 tablespoons olive oil

Steps:

  • Preheat oven to 350°. Remove and discard ribs from Swiss chard. Rinse with cold water; drain and coarsely chop.
  • Whisk together eggs and next 4 ingredients in a large bowl; stir in bread and half of cheese.
  • Saute mushrooms and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes. Stir in Swiss chard, and sauté 2 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.
  • Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.

Nutrition Facts : Calories 419.1, Fat 27.5, SaturatedFat 11.2, Cholesterol 320.5, Sodium 1674.6, Carbohydrate 14.5, Fiber 3.3, Sugar 4.9, Protein 30.1

SAVORY VEGGIE BREAD PUDDING



Savory Veggie Bread Pudding image

This is a great recipe to prepare on a weeknight. It utilizes many ingredients you may already have on hand and is meat-free! Steeping the peas and green onions in the milk before mixing imparts a lovely subtle flavor.

Provided by Annakate Tefft

Categories     Breads

Number Of Ingredients 11

half loaf of bread
1 bunch scallions
1 c frozen peas
1 c milk
2 Tbsp vegetable oil
1 small onion, diced
1/2 pkg sliced mushrooms
1 medium bell pepper, diced
4 eggs
1/2 c feta cheese, crumbled
salt and freshly ground pepper

Steps:

  • 1. Preheat oven to 350 degrees. Spray an 8x8 glass baking dish with cooking spray or coat with oil. Coarsely chop bread into cubes and bake on a rimmed baking sheet until toasted and beginning to brown, about 10 minutes. Set aside.
  • 2. Meanwhile, in a medium saucepan, add milk, scallions and frozen peas, and bring to a boil (to scald milk). Once boiling, immediately remove milk from heat and cover to steep.
  • 3. Heat oil in skillet. Add onions and cook, 5-7 minutes until translucent. Add mushrooms and saute until mushrooms begin to release their juices. Add peppers and saute until mushrooms and peppers are tender. Season to taste with salt and pepper.
  • 4. Beat eggs until smooth; add milk mixture (slightly cooled so eggs don't cook). Place bread crumbs in prepared dish, toss with cooked veggies and feta. Pour milk/egg mixture over bread/veggie mixture and, using a large spoon or spatula, mix a few times until just combined. Add a bit more milk if mixture appears dry. Bake at 350 for 30-40 minutes, until cooked through and not jiggly in the middle.

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