Main Course: Savory Bread Pudding

Processed with the iOS Subjective app

Adapted from a recipe by Melissa Breyer

This recipe is really just a guideline.  The dish is meant for cleaning out the vegetable bin and I make it whenever I have bread that has outlasted its best.  I've never tried sandwich bread, but I use whatever other kind of bread, whatever vegetables, whatever greens, whatever herbs, whatever cheese I have on hand. Or make it vegan by substituting creamy white beans for the cheese.  It always turns out tasty.


    2 Tbs. cooking oil
    1 c. onion, chopped (about 1 small)
    3/4 c. red bell pepper, cored and chopped (about 1/2 large)
    1 c. small broccoli florets
    1/4 lb. mushrooms, chopped
    2 large cloves garlic, chopped
    4 c. greens (such as kale, chard, spinach), coarsely chopped
    salt, to taste

    Freshly ground black pepper, to taste

    1 Tbs. basil, minced
    1 Tbs. oregano, minced

    4 c. peasant bread, sliced into 1" cubes

    3 oz. grated cheese (such as Gruyere or cheddar)
    vegetable broth, as needed

1. Preheat oven to 400 degrees F.

2. Heat oil in a large skillet over medium high heat.  Add onion, bell pepper and broccoli and sauté until the onion begins to turn golden and the other vegetables begin to soften a bit.

3.  Add mushrooms and garlic to the skillet and sauté until the mushrooms have darkened and the garlic has softened.

4. Add the greens to the skillet and stir until they collapse.  Add salt and pepper. Remove skillet from the heat and stir in herbs.  Allow to cool.

5. Place the bread cubes in a large mixing bowl and add cooked vegetables and 2 oz. of the cheese.  Toss to combine.  Drizzle with vegetable broth.  The bread should be moist but not saturated, about 1/4 to 1/2 c. broth.

6. Place the contents of the mixing bowl in a casserole dish, cover with foil and bake for about 20 minutes. Sprinkle reserved cheese on top and return to oven for 5-10 minutes.