Farmer’s Market Savory Bread Pudding
This is one of our families all-time favorite side-dishes, but it can also be a main dish for vegetarians.
I change-up the veggies to whatever is in season, whatever we have in the garden, or can find at our wonderful Farmer’s Markets. I posted this forever ago (which explains most of the less-than-steallar-images,) and I thought since Farmer’s Market season is upon us I would share it again! The recipe was inspired by a similar one by Katie Brown, and the first time I posted it I did so in honor of a local market that was opening in our old town.
A lot has changed since then, but the recipe is still the same amd just as good (or better!)
Directions
*Preheat oven to 375 degrees
* Grease 2 quart baking dish and set aside OR you can make this dish in a enamel cast iron baking dis
h from stove top to oven.
h from stove top to oven.
ingredients
1 Zucchini, sliced. Each slice about 1/4 inch thick.
1 Yellow Squash, sliced. Each about 1/4 inch thick.
1/2 cup of corn – frozen or fresh-cut off the cob
3 cups fresh Spinach or Kale ( I think Kale taste the best!) chopped
1 cup red onion, diced.
3 garlic cloves, minced
Set aside
5 cups cubed sourdough bread (really any day old or leftover, crusty artisan bread will work.)
1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh sage
OR 2 – 3 tablespoons Italian Seasoning
1 cup of Swiss cheese (mozzarella and cheddar will work in a pinch.)
2 cups 2% Milk (or for a richer dish use 1 cup cream, 1 cup milk)
6 eggs
Salt and pepper to taste
1/2 cup of walnuts, chopped
3-5 tbsp of olive oil
Cook all the veggies and garlic in olive oil (3-5 tbsp.) over medium head in a skillet
or in a cast iron baking dish for about 3 minutes or until the veggies become semi-translucent.
or in a cast iron baking dish for about 3 minutes or until the veggies become semi-translucent.
Remove veggies from heat and stir in bread, 1/2 cup of the cheese, and all the herbs.
Transfer all of this to a well-greased baking dish (if you are using 2 pans)
Make sure mixture is spread evenly in dish.
In a separate bowl whisk together,
2 cups 2% Milk (or for a richer dish use 1 cup cream, 1 cup milk)
6 eggs
salt and pepper to taste
Next, pour egg/milk mixture over bread and veggies.
Stir.
Cover with another 1/2 cup of cheese and walnuts
Bake, uncovered for 45 minutes, or until a knife inserted in the middle comes out clean.
Let stand 10 minutes before serving.
* This recipe is from the chapter on Michaelmas in my book A Homemade Year: The Blessings of Cooking, Crafting, and Coming Together *
Enjoy!
Mmmm, looks YUMMY!
That looks so yummy! May have to give that recipe a try. Thanks for sharing!
Yum! Have to try that (or come over for leftovers!) I make a day-old bread salad too which is similar (break up old french bread and toss with veggies then pour a vinaigrette over the top.) The bread soaks up the dressing and is so yummy! Have to eat it fast though. I heard bad things about the market but then went and LOVE it. Just what we needed! Wish it was in Park Hill!
looks delicious! lovely blog.
nicole visiting from
http://lettersfromcoco.blogspot.com/