Imagine a dish that transforms ordinary bread and vegetables into a mouthwatering masterpiece that will have your family begging for seconds! This Roasted Veggie Bread Pudding is not just a recipe; it's a culinary adventure that turns simple ingredients into a golden, cheesy, and incredibly satisfying meal that will revolutionize your dinner routine. Whether you're looking to impress dinner guests or create a comforting family meal, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups of cubed bread
- 2 cups of mixed roasted vegetables
- 4 large eggs
- 2 cups of milk
- 1 cup of shredded cheese
- Salt and pepper to taste
- 1 tablespoon of olive oil
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Roasted Veggie Bread Pudding cooks evenly and develops a nice golden top.
- Prepare the mixed roasted vegetables. If you haven't done so already, roast your vegetables of choice (such as bell peppers, zucchini, onions, and carrots) by tossing them in olive oil, salt, and pepper, and roasting them in the oven for about 20-25 minutes until tender and slightly caramelized. Allow them to cool slightly before using.
- In a large mixing bowl, combine the cubed bread and roasted vegetables. Gently toss them together to ensure the bread is evenly distributed with the veggies.
- In another bowl, whisk together the eggs, milk, salt, and pepper until well combined. This mixture will help bind the bread and vegetables together.
- Pour the egg and milk mixture over the bread and vegetable mixture. Use a spatula or wooden spoon to gently fold everything together, ensuring that all the bread cubes are soaked in the liquid.
- Let the mixture sit for about 10 minutes. This allows the bread to absorb the egg and milk mixture, resulting in a richer texture.
- While the mixture is resting, grease a 9x13-inch baking dish with a little olive oil or cooking spray to prevent sticking.
- After the resting period, pour the bread mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded cheese evenly over the top of the bread pudding. You can use any cheese you prefer, such as cheddar, mozzarella, or a blend.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set. You can check for doneness by inserting a knife into the center; it should come out clean.
- Once done, remove the baking dish from the oven and let it cool for about 5-10 minutes before serving. This will help it set a little more and make it easier to cut into portions.
- Serve warm, garnished with fresh herbs if desired. Enjoy your Roasted Veggie Bread Pudding as a delicious main dish or a hearty side!
Tips
- Choose the Right Bread: Use day-old bread or slightly stale bread for the best texture. Crusty artisan bread or sourdough works wonderfully and helps absorb the egg mixture perfectly.
- Roast Vegetables with Care: Cut vegetables into similar-sized pieces to ensure even roasting. Don't overcrowd the baking sheet to allow proper caramelization.
- Customize Your Flavor: Experiment with different cheese varieties or add herbs like thyme or rosemary to elevate the dish's complexity.
- Make It Ahead: This dish can be prepared in advance and refrigerated before baking, making it perfect for meal prep or entertaining.
- Check for Moisture: Let the bread soak in the egg mixture for at least 10 minutes to ensure a custardy, not dry, final texture.
- Prevent Burning: If the top browns too quickly, cover with aluminum foil to ensure even cooking.Pro tip: Serve this dish straight from the oven for the most impressive presentation and maximum flavor impact!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 18g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 180mg
