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Recipes

Savory Summer Vegetable Bread Pudding

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INGREDIENTS

  • 2 Tbsp. butter or margarine
  • 1/2 cup sliced shallots or chopped onion
  • 3 cloves garlic, minced
  • 2 medium zucchini or summer squash, halved lengthwise and cut into 1/4-inch slices
  • 1 red bell pepper, cut into thin strips
  • 2 cups diced Canadian bacon or ham (optional)
  • 5 Tbsp. chopped fresh basil, divided
  • 1/2 tsp. salt
  • 1/2 tsp. pepper or crushed red pepper flakes
  • 12 oz. sliced Italian or sourdough bread, divided
  • 2 cups (8 oz.) Sargento® Artisan Blends™ Shredded Double Cheddar Cheese
  • 4 eggs
  • 2-1/2 cups milk
 

DIRECTIONS

  • 1

    Melt butter in large skillet. Add shallots and garlic; cook over medium heat 3 minutes. Add squash and bell pepper; cook 8 minutes or until vegetables are crisp-tender. Remove from heat; stir in Canadian bacon, if desired. Stir in 4 tablespoons basil, salt and pepper.

  • 2

    Cut bread slices in half if large; arrange on a large baking sheet. Bake in preheated 400°F oven 10 minutes. Layer half of the bread in greased 13 x 9-inch baking pan. Spoon half of squash mixture over bread; sprinkle with half of the cheese. Repeat.

  • 3

    Beat eggs and milk in medium bowl; pour over bread mixture. Bake in preheated 375°F oven 40 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares; sprinkle with remaining basil.

Savory Summer Vegetable Bread Pudding

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Yield: Serves: 6

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 471

Total Fat 23.4g

Saturated Fat 12.2g

Trans Fat 6.2g

Polyunsaturated Fat 2.0g

Cholesterol 179g

Sodium 799g

Carbohydrates 42g

Protein 23g

Dietary Fiber 3g

Vitamin A 219g

Vitamin C 40g

Calcium 453g

Iron 3g