Thursday, August 27, 2015

Savory Vegetarian Bread Pudding

One of my favorite Savory Bread Pudding recipes is on my Blog, Asparagus Bread Pudding. I happen to like Savory Bread Pudding. I also have my Best of the Best Dessert Bread Pudding and it's the only one I ever make. I've been making it since the early 70's so I consider it to be vintage.

Savory Vegetarian Bread Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7" casserole dish sprayed with a vegetable cooking spray.

1 pound of Swiss Chard, coarsely chopped.
6 large Eggs, beaten
1 C Whole Milk
2 tsp Dijon Mustard
1/4 tsp Salt
3/4 tsp Pepper
3 C of 1" cubed Ciabatta Bread, crust on.
2 C freshly grated Gruyere, Emmenthal or Swiss Cheese, divided.
1 - 8oz. package of fresh sliced Mushrooms
1 Red Bell Pepper, diced.
1/2 C Diced Onion
1 tsp Minced Garlic
2 TBS Olive Oil

In a large mixing bowl:
Dijon Mustard
Whisk well.

1 C Cheese
Mix well with your hands.

In a skillet on medium high heat:
Oil, heat first
Bell Pepper
Sautée 8 - 10 minutes.
Swiss Chard and continue to cook for 2 minutes.
Transfer to a mixing bowl to cool slightly.
Fold into the Egg mixture, by hand.
Pour into the casserole dish.
Top with remaining Cheese.
Bake for 35 - 40 minutes. The center should be set.
Remove to a rack to cool for 5 minutes.

The Pudding can be baked in small Sugar Pumpkins for Thanksgiving.
Cut out the top of the Pumpkins, reserve for baking.
Clean out the inside of the Pumpkins.
Fill each one with the Pudding.
Place on a Sheet Pan or in a Roasting Pan and bake as directed above.
Transfer to a rack to cool 5 minutes.
Replace the top for presentation.

Peace in the Kitchen!

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