Savory Vegetable Bread Pudding - a Step by Step Recipe

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“The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.” ~ James Beard (1903-1985)

Savory Vegetable Bread Pudding

My love for vegetables might not be as adventurous as Mr. Beard (as said in the above quote), but I simply adore them in whatever recipe I tend to make. See this, this or this for instance. Chopping vegetables in silence is therapeutic as it gives me time to ponder over things that otherwise might have been ignored by my ever busy mind!. Somehow food especially the variety of veggies restore a sense of familiarity and am always in look out of trying new recipes with them.

...ingredients..

Like Annia said in her beautiful memoir, Day of Honey - "Some recipes are poems. A few scene stealers are novellas. But some are short stories - tiny fables of transformations, not of people but food!"

Today's recipe - "Savory Vegetable Bread Pudding" is one such perfect example according to me. It has all of my favorite ingredients - eggs, vegetables (6 varieties), bread, milk and cheese. I made a big batch for a cool Sunday morning breakfast, a time usually reserved for special recipes like this one.
Its colorful. Its chic. Its full of flavor. Try it. Enjoy!

..for even baking, cut all the veggies into same sizes..

Savory Vegetable Bread Pudding (Download and Print the recipe)

Prep Time: 15 mins
Cook Time: 45 mins
Yield: Serves 3 to 4 

Ingredients

Vegetables/Greens used for this recipe - 1 yellow squash, 2 small onions, 1 tomato, 1 green chilli, 1 each - red and yellow peppers, a small bunch of spinach, few sprigs of coriander leaves
3 eggs
4 slices of bread
1/4 tsp red pepper flakes
1/2 cup grated cheese
2 cloves of garlic
salt and pepper to taste
1/4 cup milk
2 tsp olive oil

Preparation

1. Preheat over to 180 C or 350 F. Cut all vegetables to small, equal sized pieces.

2. In a pan, heat olive oil and saute onion, garlic and green chilli until translucent.

3. Then add cut squash. Cook for 3 to 4 mins.

4. Next goes in red & yellow peppers and tomato pieces. Mix and cook for 5 mins.

5. Add spinach and season lightly with salt and pepper. Cook for 3 minutes and turn off the heat.

6. Cut the bread slices into pieces. In a bowl, whisk together - eggs, milk, a pinch of salt, half of cheese and red pepper flakes. Add bread slices and egg mixture together and toss gently.

7. Grease a baking dish with some olive oil. Evenly spread the pudding mixture, sprinkle remaining cheese and coriander leaves. Press down slightly.

8. Bake for 35 to 40 mins until a toothpick when inserted in the middle comes out clean. Cut into slices and Serve.

This is my entry for this week's Weekend Herb Blogging # 393 guest hosted by me. Do you have any delicious recipes to share? Send them in before July 21st 2013. Details here.

This is Recipe 43 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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