Bread Pudding with Roasted Vegetablesby Nicholas Wilson (@cookmorewasteless12)
The Bread Pudding with Roasted Vegetables is a delicious symphony of flavors. Its velvety custard-soaked bread offers comfort, while the roasted vegetables bring a savory, caramelized twist. This ingenious combination creates a harmony that's both surprising and familiar. The dish's presentation, bursting with vibrant colors, is a feast for the eyes as well. It's the perfect balance of sweet and savory, comfort and innovation, making every bite an enchanting delight.
- 8cupstale bread cubes (such as ciabatta or French bread)
- 1cupcherry tomatoes, halved
- 1yellow bell pepper, diced
- 1red bell pepper, diced
- 1zucchini, diced
- 1cupchopped spinach or kale
- 1/2cupchopped fresh herbs (such as basil, thyme, parsley)
- 1 1/2cupshredded cheddar cheese (or your favorite cheese)
- 6large eggs
- 1/2cupheavy cream (or use more milk for a lighter version)
- 2cloveof garlic minced
- 1tspdried oregano
- 1/2tspdried chili flakes (optional)
- Salt and pepper to taste
- Olive oil
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
In a large skillet, heat some olive oil over medium heat. Add the diced zucchini, red and yellow bell peppers, and cherry tomatoes. Sauté for about 5 minutes until the vegetables are slightly tender. Add the chopped spinach or kale and minced garlic, sauté for another 1-2 minutes until the greens wilt. Season with salt, pepper, dried oregano, and chili flakes (if using).
In a large mixing bowl, whisk together the eggs, milk, and heavy cream. Season with a pinch of salt and pepper.
Add the stale bread cubes, roasted vegetables, chopped fresh herbs, and shredded cheddar cheese to the egg mixture. Toss everything together until well combined.
Let the mixture sit for about 10 minutes, allowing the bread to soak up the liquid.
Transfer the mixture to the greased baking dish, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes or until the bread pudding is set and the top is golden brown.
Once done, remove from the oven and let it cool for a few minutes before serving.
Tips & Tricks
Bread Choice: Opt for slightly stale bread, as it absorbs the custard better without becoming too mushy.
Vegetable Selection: Choose a variety of vegetables that roast well, such as bell peppers, zucchini, cherry tomatoes, or carrots. Cut them into uniform sizes for even roasting.
Roasting Temperature: Preheat your oven adequately and roast the vegetables at a high temperature (around 400°F or 200°C) for that desirable caramelized flavor.
Custard Consistency: Ensure your custard mixture is well-balanced. Too much liquid can result in a soggy pudding, while too little can lead to a dry texture.
Seasoning: Don't skimp on seasoning. Flavor your custard mixture with herbs like thyme, rosemary, or parsley, along with a touch of salt and pepper.
Layering: Layer the soaked bread and roasted vegetables evenly to distribute flavors throughout the pudding.
Soaking Time: Allow the bread to soak in the custard for at least 15-20 minutes before baking. This ensures even saturation and a creamy interior.
Baking Duration: Keep an eye on the baking process. The pudding should be golden brown on top and set in the center. Over-baking can result in a dry texture.
Garnish: Consider garnishing the finished pudding with fresh herbs, grated cheese, or a drizzle of balsamic reduction for an extra touch of flavor and visual appeal.
Resting Period: Allow the pudding to rest for a few minutes after baking. This helps the flavors meld and makes slicing and serving easier.
Variations: Feel free to experiment with different types of bread, cheeses, and vegetables to create your unique twist on the recipe.
Leftovers: The pudding can be reheated in the oven or microwave. Consider enjoying any leftovers with a side salad for a complete meal.
Nicholas Wilson | Writer Author The Sustainable Kitchen: A Comprehensive Guide "The Sustainable Kitchen" is a culinary movement rooted in conscious a...