The holidays are just around the corner and it’s time to start thinking about what you want to serve for your holiday meal. I have been experimenting with savory bread pudding recipes lately, and my latest creation is a vegetarian version that has roasted vegetables in it!
If you’re looking for something different this year, give my Rosemary Roasted Vegetable Savory Bread Pudding Recipe a try. And, Stuffed Peppadew Peppers could be your perfect vegetarian appetizer next choice. Let’s try to make it for family!
How to make this Rosemary Roasted Vegetable Savory Bread Pudding
The taste of this savory bread pudding is amazing. You can enjoy the flavors from the roasted vegetables and rosemary while also getting a hint of sweetness that comes from adding in stale bread pieces. It’s such an easy recipe to put together, but you need to make it ahead so that all the crusty bread gets soaked up with delicious flavor!
- 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
Step by step Cooking Instructions
- Preheat oven to 350 degrees. In a large bowl, whisk together eggs and cottage cheese until combined.
- Add in garlic, rosemary, salt and pepper to taste.
- Mix well with a spoon or spatula before adding in the bread pieces from the stale baguette into the mixture.
- Stir again so that all of the bread is coated evenly with egg mixture. Then, set aside for now while you prepare your veggies. By roasting them first on high heat, for about five minutes each side before transferring everything over to one large baking dish punctured with holes at least halfway through it (you can also use a deep casserole pan).
- Pour olive oil on top of vegetables then drizzle generously around sides of dish as well after combining vegies and bread mixture.
- Bake for 50 to 60 minutes or until a knife inserted in the middle of your dish comes out clean and crispy on top.
- Next, add freshly grated nutmeg to the top of your bread pudding and enjoy warm or even at room temperature. Serve as is without any additional toppings for a savory dish. For a sweet version topping with maple syrup or honey will be sure to please!
This dish tastes great served warm as well as cold, which makes it perfect for holiday potlucks or even just dinner on Christmas night when everyone arrives with their various dishes.
Plus, I love how versatile this recipe is -it works really well if you want to serve vegetarians at your gathering by using vegetable broth instead of chicken broth too! If you’re looking for something different than the typical holiday side dish, this is a great recipe to try.