Roasted Veggie Bread Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Meats, Eggs, Grains | Danish | Cheese, Side dishes, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | 2-lb | |
| Salt and Pepper, to taste | ||
| 1/4 | t | Dried thyme |
| 1/4 | t | Dried rubbed sage |
| 2 | Cloves garlic, crushed | |
| Flat | ||
| 1 | Yellow onion 5-6 oz, halv | |
| Lengthw | ||
| 2 | t | Olive oil |
| 1/2 | c | Diced fennel bulb, in 1/2" |
| Pieces | ||
| 1/2 | Green bell pepper, in 1/2" | |
| Dice | ||
| 1 | c | Chicken or vegetable stock |
| 1/4 | lb | Mushrooms, coarsely |
| Chopped | ||
| 4 | eggs | |
| 1/4 | c | Cream, or half-and-half |
| 1/2 | c | Grated Monterey Jack cheese |
| 1/2 | c | Crumbled Blue cheese |
| 1/2 | c | Coarsely chopped parsley |
| 8 | Day-old or toasted hearty | |
| Bread, slice 1/2" thick | ||
| Butternut, or Danish squash | ||
| 1/2 | Lengthw/seeded |
INSTRUCTIONS
Heat the oven to 400 F. Line a cookie sheet with aluminum foil. 2. Season the squash halves with some of the salt and pepper, 1/2 tsp of the thyme, and 1/2 tsp of the sage. Place 1 clove of the garlic into each squash caviaty, and then place an onion 1/2, cut side up, into each cavity, pressing it in, if necessary, so the top does not stick out. 3. Place the squash, cut side down, on the cookie sheet, making sure that the halves lie flat. Bake for 20 min. 4. Remove the cookie sheet, and lower the oven heat to 350 F. 5. Peel the squash, and dice the flesh into 1-inch cubes. (Yield: about 2 cups) 6. Dice the onion, and mince the garlic. 7. Heat the oil in a large saucepan, and saute the onion, fennel, and bell pepper for 5 minutes. Add the garlic, and saute for 2 minutes more. 8. Add the stock, squash, mushrooms, remaining sage, and remaining thyme, and bring to a boil. Season with more salt and pepper, and let simmer, uncovered, for 10 minutes, until the stock is slightly reduced and has thickened. Remove from the heat. 9. In a medium bowl, combine the eggs, cream, cheeses, and parsley. 10. To assemble the bread pudding, butter a 2-quart casserole, and line the bottom with 2 to 3 slices of the bread, broken to fit and pressed in to form a fairly solid base. Pour a 1/3 of the squash mixture and 1/3 of the egg mixture over the bread. Repeat with another third of each twice more, pressing the bread in gently, and ending with the egg mixture. 11. Bake for 45 minutes, or until set.. Serves 8.... Personal note:..if its grill time at your house...can grill the squash, onion, and roast the garlic with what ever you had on the grill the night before and then start at step 5...just remembering that the squash is not totally cooked..it is finished between the saute and baking process.. Recipe By : Arni V From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1282
Calories From Fat: 805
Total Fat: 91.4g
Cholesterol: 918.3mg
Sodium: 1500.8mg
Potassium: 2307.9mg
Carbohydrates: 59g
Fiber: 27g
Sugar: 5.4g
Protein: 67.2g