Marian's Savory Vegetable Bread Pudding Recipe

Say yes to savory with this veggie-filled bread pudding. 

By Marian Cooper Cairns

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Credit: Tina Cornett

Recipe Summary

cook:
45 mins
stand:
5 mins
total:
1 hr 10 mins
prep:
20 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Directions

  • Preheat oven to 350°. Remove and discard ribs from Swiss chard. Rinse with cold water; drain and coarsely chop.

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  • Whisk together eggs and next 4 ingredients in a large bowl; stir in bread and half of cheese.

  • Sauté mushrooms and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes. Stir in Swiss chard, and sauté 2 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.

  • Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.

Chef's Notes

Okra-Tomato Casserole
Omit mushrooms and Swiss chard. Substitute shredded Monterey Jack cheese for Parmesan cheese, 1 1/2 tsp. Cajun seasoning for salt, and green bell pepper for red bell pepper. Reduce pepper to 1/2 tsp. Prepare recipe as directed in Step 2, adding 2 Tbsp. chopped fresh flat-leaf parsley and 2 medium tomatoes, chopped, with bread. Proceed with recipe as directed, sautéing 2 cups sliced okra with onion 8 to 10 minutes in Step

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