Vegetable Bread Pudding to warm your heart
I got a couple of requests for the Veggie Bread Pudding I mentioned in my last post so I’ll attempt to organize the refrigerator dump that happens whenever I make this. It works with most any vegetable, but I’ll just tell you what I put in it the other night. My base is the Broccoli Bread Pudding recipe in the cookbook Vegetariana by Nava Atlas.
Vegetable Bread Pudding
Preheat oven to 350
Oil or butter 2 quart baking dish
In large skillet:
Melt 2 Tbsp butter
Sautee 1 medium onion chopped
Add:
2 large carrots peeled & sliced
2 stalks celery sliced
2 large parsnips peeled & sliced
1 large turnip peeled & sliced into quarter moons
1-1 1/2 cups chopped broccoli
6-8 mushrooms sliced (also very good with portabello shrooms)
Sautee these until softened over medium heat, stirring often but allowing to brown slightly around edges, about 10-12 minutes.
Add and sautee for another couple of minutes:
1 clove garlic minced
1 tsp dried sweet basil
1 tsp dried dill
1/2 tsp dried thyme
sea salt and cracked pepper to taste
In a large bowl mix:
4 large eggs lightly beaten
4 slices whole grain bread torn into bite-sized pieces
1 cup cottage cheese
1/2 cup grated Sharp Cheddar or Gruyeur cheese
1/4 cup milk
Add hot veggies to the bowl and mix until all ingredients are well distributed.
Pour all into prepared baking dish.
Sprinkle top with wheat germ and then with sesame seeds to form a thin crust (also good with finely chopped nuts like pecans or walnuts).
Bake 35-45 minutes uncovered until top is golden brown.
Let sit out for at least 15 minutes before serving. Excellent with a big green salad and mashed baked winter squash with brown sugar and butter.
Poop. I didn’t take a picture of it. Next time!
Enjoy!
"In summer we live out of doors, and have only impulses and feelings, which are all for action, and must wait commonly for the stillness and longer nights of autumn and winter before any thought will subside; we are sensible that behind the rustling leaves, and the stacks of grain, and the bare clusters of the grape, there is the field of a wholly new life, which no man has lived; that even this earth was made for more mysterious and nobler inhabitants than men and women. In the hues of October sunsets, we see the portals to other mansions than those which we occupy."
~Henry David Thoreau
January 9th, 2007 at 8:42 pm
Oh, thank you! Was going to ask you how you did that. Will definitely give it a whirl! Looks yummy!
January 9th, 2007 at 8:53 pm
Oh, that sounds divine! Thank you so much for sharing. I can’t wait to try it. (And trick my family into liking parsnips and turnips!)
January 11th, 2007 at 9:08 pm
that looks delicious! i’m going to try it. thanks for the recipe!!
January 12th, 2007 at 11:06 am
I have to say that “vegetable bread pudding” sounds pretty weird, but reading the recipe made me really hungry. I would love to try that myself.
I was thinking about gout the other day. I have read a lot of Jane Austen and Georgette Heyer books in which old guys are always afflicted with “the gout”. I was wondering if anyone still gets it, I was figuring that people still get it but they probably call it something else now. Why does meat affect it?
January 14th, 2007 at 10:09 pm
Wow. I want to eat ovah.
Turnips and parsnips are a no-go here. Any good substitutions to suggest?
January 15th, 2007 at 6:30 am
Thank you!
Sandra–maybe a few kinds of squash? I made a summery bake similar to this with summer squash and zucchini last year, but think butternut squash might work with this too.
January 16th, 2007 at 5:49 am
Mmm, love the squash idea too. That might be very good with a sourdough bread or rye instead of whole grain to counterbalance the sweet!
February 17th, 2008 at 4:23 pm
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