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!
"Autumn is the eternal corrective. It is ripeness and color and a time of maturity; but it is also breadth, and depth, and distance. What man can stand with autumn on a hilltop and fail to see the span of his world and the meaning of the rolling hills that reach to the far horizon?"
~Hal Borland
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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