13 oz. batard of french bread (hand torn to bite size pieces and left out for the day to stale)
salt and pepper to taste
8 eggs - 1 yolk
2 c. half and half
2 1/2 c. milk
3 oz. cream cheese
5 oz. grated Gruyere cheese
1/2 c. grated parmesan cheese
1/4 fresh basil (torn or cut into thin slices)
dash of grated nutmeg
Instructions
Roast, cool, peel and dice the red pepper.
Saute diced onion over a medium flame until translucent. 3-5
min.
Add diced zucchini, red pepper, garlic and herbs de provence.
Add salt and pepper, be sure to not over salt, you will be adding
cheese. Saute this mixture just until the vegetables are soften.
Take off the heat and set aside to cool completely so as not to
cook the eggs when they are combined. This is the point I could
refrigerate and let it go for several hours or the next day.
In the meanwhile, heat the half and half with the milk and cream
cheese and nutmeg. Whisk the mixture together until smooth.
Set aside to cool. completely. Again, this can be done hours or
days ahead.
In a separate bowl, break the eggs and whisk with a little salt
until liquid. Add the milk mixture to the eggs. (Here you have
your basic custard. This ratio of roughly 2 eggs to 1 cup of milk
or cream can transform any number of food ingredients to a
pudding. From sweet to savory. Just add heat- over time and
voila!)
Let’s bring this puppy home. In a large bowl combine the
vegetables with the torn bread, basil and the grated cheeses.
Folding gently a few times before adding your custard mixture.
Fold all of this just until incorporated and turn into a buttered
casserole dish.
Slice a ripe tomato thinly and place slices on the top. Sprinkle
some extra parmesan over all, some fresh cracked pepper
wouldn’t mess things up either.
Place the casserole dish into a larger roasting pan and add hot
water half way up the side. Bake in a 375 degree oven for around
40 minutes. Add a few more minutes if your dish is deep like a
soufflé dish.
Serves 8-10 as an entree
Serve with a garden salad and an artichoke dressing (recipe to
follow), a cool glass of Sauvignon blanc. It’s can’t miss for a
warm summer night. Prep ahead and spend more time with your
family, ‘cause Monday morning comes all too soon.
Originally Submitted
12/18/2010
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