Savory Vegetable Bread Pudding
Ryan Parker
ingredients
- Ingredients
- 1 bunch Swiss chard (about 1 lb.)
- 6 large eggs
- 1 cup milk
- 2 teaspoons Dijon mustard
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper
- 3 cups cubed ciabatta bread (about 1-inch cubes)
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 1 (8-oz.) package sliced fresh mushrooms
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
directions
- 1
1. Preheat oven to 350°. Remove and discard ribs from Swiss chard. Rinse with cold water; drain and coarsely chop.
- 2
2. Whisk together eggs and next 4 ingredients in a large bowl; stir in bread and half of cheese.
- 3
3. Sauté mushrooms and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes. Stir in Swiss chard, and sauté 2 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.
- 4
4. Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.
Source: Ryan Parker
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