Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook' Recipe

Name: Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 1/2 pound mushrooms, thinly sliced; 3 large eggs; 2 cups whole milk; 1 cup heavy cream; 11/2 teaspoons coarse (kosher) salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon crumbled dried sage; 1 baguette (8 ounces), halved lengthwise and cut crosswise into 1-inch pieces; 8 ounces Fontina cheese (preferably Italian), cut into 1-inch cubes

Servings: persons

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)
1/2 pound mushrooms, thinly sliced
3 large eggs
2 cups whole milk
1 cup heavy cream
11/2 teaspoons coarse (kosher) salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crumbled dried sage
1 baguette (8 ounces), halved lengthwise and cut crosswise into 1-inch pieces
8 ounces Fontina cheese (preferably Italian), cut into 1-inch cubes

1
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.
2
Preheat the oven to 350u00b0F. Brush a 9 x 13-inch baking dish with oil.
3
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.
4
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.
5
Bake for 35 minutes, or until the bread is crisp and the custard is set. Serve hot or at room temperature.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 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), 1/2 pound mushrooms, thinly sliced, and more.

Yes, Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook' 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.

Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook'

How did you like this recipe?

Frequently Asked Questions