Rosemary Roasted Vegetable Savory Bread Pudding

Bread Pudding is one of my favorite desserts.  It took me a while to get on board with soggy bread, but I was introduced to a couple really good ones in New Orleans years ago, and was hooked.  A not so great one can turn you off and a great one can change your life.  Well, sorta… If you’re a food person like me, it can change your life.;)

Rosemary Roasted Vegetable Savory Bread Pudding

A friend of mine gave me a dozen eggs from his family’s chickens that I wanted to use and so I bought a ton of veggies at the store the other day with the intention of making a roasted summer veggie quiche.  After I started thinking about a quiche, which sounded great, I realized I’ve made a hundred different quiches for the blog.  Time to try something different.  Glad I did too, because this is such a great dish.

I used half of a day old baguette which worked perfect, because it was just crunchy enough to soak up the egg custard without turning mushy.  This dish has great flavor and is one of those great anytime meals; Breakfast, lunch or dinner.

Rosemary Roasted Vegetable Savory Bread Pudding

Serves 8

Ingredients

  • 1/2 of a day old baguette
  • 1 red pepper, cut in bite size pieces
  • 1 medium zucchini, cut in bite size pieces
  • 1/2 large sweet onion, sliced
  • 8 oz package of sliced mushrooms
  • 2 Tbsp of fresh chopped rosemary
  • 1 Tbsp of olive oil
  • 6 eggs
  • 3/4 cup cottage cheese
  • 1 clove of garlic, roughly minced
  • 1/3 cup of fresh grated parmesan cheese
  • salt and pepper

Instruction

On a big baking sheet, lay out the pepper, zucchini, onion and mushrooms in a single layer.  Drizzle the olive oil over the veggies and toss to coat.  Top the veggies with the chopped rosemary and then sprinkle with a little bit of salt and pepper.  Roast in a 400 degree oven for 15 minutes, stirring halfway through, until the vegetables have cooked down and are browned.

While the veggies are cooking, cut the baguette into cubes and place it in a baking dish.

Place the 6 eggs, cottage cheese, garlic clove and another sprinkle of salt and pepper in a blender.  Blend until smooth.

Put the cooked veggies over the baguette in the baking dishes.  Stir them together.  Pour the egg mixture over the veggie mixture.  Sprinkle the parmesan cheese over the bread pudding and bake in a 350 degree oven for about 20-30 minutes until the eggs have set and the top of the pudding is browned and crisp.