Savory Vegetable Bread Pudding

Savory Vegetable Bread Pudding
Staff Writer
Savory Vegetable Bread Pudding
Paulette Tavormina

Savory Vegetable Bread Pudding

Sweet onions and mushrooms combine with bread in a savory side dish that's reminiscent of French onion soup. Recipe courtesy of The Beekman 1802 Heirloom Vegetable Cookbook. 

6
Servings
327
Calories Per Serving
Deliver Ingredients

Notes

Storage onions are low in water and high in sulfur, so they store well and are available year-round. Storage onions are more pungent and flavorful than sweet onions, and they're best if cooked.

Reprinted from “The Beekman 1802 Heirloom Vegetable Cookbook” by Brent Ridge and Josh Kilmer-Purcell. Copyright (c) 2014 by Beekman 1802, LLC. By permission of Rodale Books. Available wherever books are sold.

Ingredients

  • 2 Tablespoons olive oil, plus more for the baking dish
  • 1 Tablespoon unsalted butter
  • 3 large sweet onions (such as Vidalia or Maui) or Spanish onions, halved and thinly sliced (6 cups)
  • ½ Pound mushrooms, thinly sliced
  • 3 large eggs
  • 2 Cups whole milk
  • 1 Cup heavy cream
  • 1½ Teaspoon coarse (kosher) salt
  • ½ Teaspoon freshly ground black pepper
  • ½ Teaspoon crumbled dried sage
  • 1 baguette (about 8 ounces), halved lengthwise and cut crosswise into 1-inch pieces
  • 8 Ounces Fontina cheese (preferably Italian), cut into 1-inch cubes

Directions

In a large, deep skillet, heat the oil and butter over medium heat. Add the onions and cook for 35 minutes, stirring occasionally, until golden brown and soft. Add the mushrooms and cook for 5 to 7 minutes, or until the mushrooms are tender.

Preheat the oven to 350 degrees F. Brush a 9-by-13-inch baking dish with oil.

In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and sage. Add the bread, the onion mixture, and Fontina and stir to combine.

Pour the mixture into the baking dish, pressing so the bread is covered with liquid, and set aside to soak for at least 10 minutes, until the bread has absorbed most of the liquid.

Bake for 35 minutes, or until the bread is crisp and the custard is set. Serve hot or at room temperature.

Nutritional Facts

Total Fat
26g
37%
Sugar
10g
11%
Saturated Fat
12g
50%
Cholesterol
71mg
24%
Carbohydrate, by difference
11g
8%
Protein
13g
28%
Vitamin A, RAE
186µg
27%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
333mg
33%
Choline, total
20mg
5%
Fluoride, F
1µg
0%
Folate, total
9µg
2%
Magnesium, Mg
19mg
6%
Pantothenic acid
1mg
20%
Phosphorus, P
221mg
32%
Selenium, Se
9µg
16%
Sodium, Na
376mg
25%
Vitamin D (D2 + D3)
1µg
7%
Water
94g
3%
Zinc, Zn
2mg
25%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.