Supper Bread Pudding

Recipe Ingredients

1/2 lb	227g / 8oz	Egg bread such as challah - sliced
2 tablespoons	30ml	Whole grain Dijon mustard
4 tablespoons	60ml	Olive oil
1		Garlic clove - minced
2 cups	474ml	Sliced mushrooms (cultivated or wild)
2 cups	474ml	Shredded yellow squash - salted, and
		Squeezed dry
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
4		Eggs - lightly beaten
2 cups	474ml	Milk
2 cups	474ml	Spicy tomato sauce - heated
		Garnish
		Chopped chives
		Grated Parmesan cheese
		Dried red pepper flakes - (optional)

Recipe Instructions

Preheat oven to 350 degrees. Butter a 2 quart baking pan.

Spread each slice of challah with mustard. In olive oil saute the garlic for a few seconds. Add mushrooms and zucchini and saute for 10 minutes or until tender. If mushrooms and squash are watery, drain them. Season with salt and pepper and cool to room temperature.

Arrange bread (mustard side up), mushrooms and squash, and cheese in alternate layers, ending with a layer of bread, mustard side down. Mix the eggs with milk and pour this over the bread. Poke holes through the bread several times and let this stand for 30 minutes.

Place baking dish in a larger baking pan and pour enough hot water to come halfway up the sides of the dish. Bake for 45 minutes to an hour or until custard has set. Cool for 10 minutes.

Serve each portion surrounded by tomato sauce and garnish with chives, cheese and red pepper flakes if you wish.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6736 broadcast 11-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.