Ratatouille Bread Pudding Recipe

Name: Ratatouille Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 cups chopped onion (about 2 medium); 2 cups (1-inch) cubed peeled eggplant (about 6 ounces); 1 1/2 cups chopped zucchini (about 12 ounces); 1 cup chopped red bell pepper (about 1 medium); 1/4 cup chopped fresh basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 garlic cloves, minced; 1 (28-ounce) can diced tomatoes, undrained; 1 cup 1% low-fat milk; 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided; 3 large eggs; 2 large egg whites; 8 ounces (1-inch) cubed day-old Italian bread (about 9 cups); Cooking spray

Servings: persons

2 teaspoons olive oil
2 cups chopped onion (about 2 medium)
2 cups (1-inch) cubed peeled eggplant (about 6 ounces)
1 1/2 cups chopped zucchini (about 12 ounces)
1 cup chopped red bell pepper (about 1 medium)
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes, undrained
1 cup 1% low-fat milk
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
3 large eggs
2 large egg whites
8 ounces (1-inch) cubed day-old Italian bread (about 9 cups)
Cooking spray

1
Preheat oven to 350u00b0.
2
Heat oil in a large Dutch oven over medium-high heat. Add onion; reduce heat to medium-low. Cover and cook 10 minutes or until golden brown, stirring occasionally. Add eggplant and next 6 ingredients (through garlic); cover and cook 10 minutes or until tender, stirring occasionally. Increase heat to medium-high. Add tomatoes; cook, uncovered, 15 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; cool slightly.
3
Combine milk, 1/4 cup cheese, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in eggplant mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle pudding with the remaining 1/2 cup cheese. Bake at 350u00b0 for 45 minutes or until pudding is set and lightly browned.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 cups chopped onion (about 2 medium), 2 cups (1-inch) cubed peeled eggplant (about 6 ounces), 1 1/2 cups chopped zucchini (about 12 ounces), and more.

Yes, Ratatouille Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ratatouille Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions