The Foodist: Savory Bread Pudding or Harvest Bread Pudding
This is the perfect fall meal, Autumn Savory Harvest Bread Pudding. Rick makes it every fall and it is a winner. He usually makes it with as many fresh ingredients straight from the garden or root pantry. Hot and gooey, sweet and savory it hits the spot on a cold autumn or winter day.
It is so easy to reheat and store in the refrigerator or freeze a batch for later. Also, because this dish is so flexible, a little goes a long way. In case you were wondering, yes, this dish can be a solid vegetarian meal.
- 2 tablespoons olive oil
- 1 zucchini
- sliced 1/4-inch thick
- 1 yellow squash
- sliced, 1/4-inch thick
- 1/2 cup frozen corn
- 1 tablespoon minced garlic
- 1 tablespoon, chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 5 cups cubed sourdough bread
- 1 cup, shredded Swiss cheese
- 3 tablespoons chopped pecans
- 2 cups half-and-half
- 5 eggs, slightly beaten
- Salt and pepper
- Preheat oven to 350 degrees.
- Grease a 2-quart baking dish and set aside.
- In a skillet, heat olive oil and cook zucchini, squash, and corn over medium heat for 3 minutes. Stir in garlic and herbs. Cook until zucchini and squash are tender, about 3 more minutes.
- Remove from heat and stir in bread cubes.
- Place half the mixture in the prepared baking dish. Sprinkle half the Swiss cheese on top. Cover that with the rest of the mixture and sprinkle the remainder of the cheese and nuts.
- In a bowl, whisk together the half and half, eggs, and salt and pepper to taste. Pour over the bread mixture.
- Bake uncovered for 35 minutes, or until a knife inserted in the middle comes out clean. Let stand and cool for 10 minutes.
We borrowed this recipe from Katie Brown and her fantastic cookbook. We can’t find it online anymore, so we took it straight from her cookbook, “Katie Brown’s Weekends” She is a favorite cookbook author here at Mezzacello.