Best Savory Veggie Bread Pudding Recipes

Savory Veggie Bread Pudding image

Provided by Annakate Tefft

Categories Breads

Number Of Ingredients 11

half loaf of bread
1 bunch scallions
1 c frozen peas
1 c milk
2 Tbsp vegetable oil
1 small onion, diced
1/2 pkg sliced mushrooms
1 medium bell pepper, diced
4 eggs
1/2 c feta cheese, crumbled
salt and freshly ground pepper

Steps:

1. Preheat oven to 350 degrees. Spray an 8x8 glass baking dish with cooking spray or coat with oil. Coarsely chop bread into cubes and bake on a rimmed baking sheet until toasted and beginning to brown, about 10 minutes. Set aside.
2. Meanwhile, in a medium saucepan, add milk, scallions and frozen peas, and bring to a boil (to scald milk). Once boiling, immediately remove milk from heat and cover to steep.
3. Heat oil in skillet. Add onions and cook, 5-7 minutes until translucent. Add mushrooms and saute until mushrooms begin to release their juices. Add peppers and saute until mushrooms and peppers are tender. Season to taste with salt and pepper.
4. Beat eggs until smooth; add milk mixture (slightly cooled so eggs don't cook). Place bread crumbs in prepared dish, toss with cooked veggies and feta. Pour milk/egg mixture over bread/veggie mixture and, using a large spoon or spatula, mix a few times until just combined. Add a bit more milk if mixture appears dry. Bake at 350 for 30-40 minutes, until cooked through and not jiggly in the middle.

SAVORY VEGGIE BREAD PUDDING image

Yield 8 servings

Number Of Ingredients 15

6 cups bread, cut or torn into bite-sized pieces-- may use French or Artisan bread, or any bread
2 yellow crookneck squash, diced
2 green onions, chopped
1 red bell pepper, diced
1 Cup sliced mushrooms
1 Cup sliced asparagus
1 Cup shredded fresh yams
8 eggs
1 Cup half & half
1/2 Cup butter, melted
2 teaspoons minced fresh basil
2 teaspoons minced fresh rosemary
2 teaspoons sea salt
1 teaspoon freshly ground pepper
Fresh salsa, optional

Steps:

1. Preheat oven to 350 degrees. Place bread pieces and vegetables in a greased 9x13 inch casserole, tossing lightly to combine. 2. In a large bowl, beat eggs until fluffy; stir in half & half, butter, basil, rosemary, salt and pepper. Pour over bread mixture. 3. Bake for 45 minutes. Serve with fresh salsa, if desired.