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!












"All through the long winter, I dream of my garden. On the first day of spring, I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar."
~Helen Hayes

