Free Online Recipes
 |  

Sign Up login
 
 

Savory Summer Bread Pudding Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Savory Summer Bread Pudding

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 medium onion (diced)
1 red pepper
5 medium zucchini
1 large tomato
3 cloves garlic
2-3 oz. prosciutto (diced)
1/4 t herbs de provence
13 oz. batard of french bread (hand torn to bite size pieces and left out for the day to stale)
salt and pepper to taste
 
8 eggs - 1 yolk
2 c. half and half
2 1/2 c. milk
3 oz. cream cheese
5 oz. grated Gruyere cheese
1/2 c. grated parmesan cheese
1/4 fresh basil (torn or cut into thin slices)
dash of grated nutmeg

Instructions
Roast, cool, peel and dice the red pepper. Saute diced onion over a medium flame until translucent. 3-5 min. Add diced zucchini, red pepper, garlic and herbs de provence. Add salt and pepper, be sure to not over salt, you will be adding cheese. Saute this mixture just until the vegetables are soften. Take off the heat and set aside to cool completely so as not to cook the eggs when they are combined. This is the point I could refrigerate and let it go for several hours or the next day.
In the meanwhile, heat the half and half with the milk and cream cheese and nutmeg. Whisk the mixture together until smooth. Set aside to cool. completely. Again, this can be done hours or days ahead. In a separate bowl, break the eggs and whisk with a little salt until liquid. Add the milk mixture to the eggs. (Here you have your basic custard. This ratio of roughly 2 eggs to 1 cup of milk or cream can transform any number of food ingredients to a pudding. From sweet to savory. Just add heat- over time and voila!) Let’s bring this puppy home. In a large bowl combine the vegetables with the torn bread, basil and the grated cheeses. Folding gently a few times before adding your custard mixture. Fold all of this just until incorporated and turn into a buttered casserole dish.
Slice a ripe tomato thinly and place slices on the top. Sprinkle some extra parmesan over all, some fresh cracked pepper wouldn’t mess things up either. Place the casserole dish into a larger roasting pan and add hot water half way up the side. Bake in a 375 degree oven for around 40 minutes. Add a few more minutes if your dish is deep like a soufflé dish.
Serves 8-10 as an entree Serve with a garden salad and an artichoke dressing (recipe to follow), a cool glass of Sauvignon blanc. It’s can’t miss for a warm summer night. Prep ahead and spend more time with your family, ‘cause Monday morning comes all too soon.


Originally Submitted
12/18/2010





0 Out of 5 from 0 reviews

You can add this Savory Summer Bread Pudding recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.