Savory Vegetable Bread Pudding


Looking for a hearty vegetarian main course entree? You’ve come to the right place! This dish will wake up your taste buds and will be so satisfying your family will want seconds and your guests will ask for the recipe.
Most of you know I cook for families on-the-go. I tend to make home style, stick to your ribs dinners. All dinners include a meat entree, vegetable, salad, homemade bread and dessert. Well, all dinners except for my families that request vegetarian. Therefore, I am always searching and trying different meatless entrees.
While reading a recipe for sweet and delectable bread pudding (that recipe will be a different posting!) I thought what if I made a savory bread pudding that used fresh farm market vegetables and herbs. Well, needless to say it was a great thought!
Enjoy and Happy Cooking,
Vonnie

Vegetable bread pudding

Ingredients:
1 onion, chopped
2 medium zucchini, halved lengthwise and sliced in 1/2″ chunks
2 medium carrots, cleaned and sliced
2 celery ribs, sliced
2 cups broccoli florets
8 oz. mushrooms, sliced
1 bag baby spinach
1-2 TBSP. Olive oil
6 large eggs
1 cup milk
2 tsp. Dijon mustard
3 cups cubed Italian bread (about 1 inch cubes)
1 1/2 cups freshly grated Parmesan cheese, divided
2 tsp. Montreal Steak Seasoning
1 TBSP. fresh parsley, chopped
2 tsp. fresh rosemary, chopped
1 tsp. fresh thyme leaves
4 basil leaves, rolled and sliced

Directions:
Preheat oven to 350 degrees. Whisk eggs, milk and Dijon mustard in a large bowl. Stir in bread cubes, half the cheese and the Montreal Steak Seasoning.
Saute Onions and the next 5 ingredients in hot olive oil in a large skillet over medium heat for 8 minutes. Remove from heat and stir in spinach, parsley, rosemary, and thyme. Fold vegetable mixture into egg mixture. Pour mixture into a lightly greased 9×13 baking dish. Top with remaining cheese.
Bake at 350 for 40 minutes or until center is set. Let stand for 5 minutes before serving.