Tuscan Bread Pudding with Grilled Vegetables

Menu Part: 
Side Dish
Cuisine Type: 

A savory bread pudding that is studded with grilled vegetables and cheese. It bakes up golden on the outside, creamy on the inside, and goes great with a nice green salad.


6 bell peppers (a mix of red, yellow, and green) sliced
3 large red onions, sliced
3 zucchini, sliced into strips
4 tbsp. olive oil
6 eggs
2 cups cream
2 cloves garlic, minced
1 cup Parmesan cheese, shredded
2 tbsp. fresh thyme, minced
2 tbsp. Italian parsley, minced
12 cups day old bread (preferably Italian bread, like ciabatta), cubed
Salt and pepper, to taste.


1. In large bowl, toss vegetables with olive oil. Grill vegetables until charred and softened, return to bowl.

2. In another bowl, whisk together eggs, cream, garlic, 3⁄4 cup Parmesan, and herbs. Season to taste.

3. Add bread cubes to grilled vegetables. Pour liquid mixture over bread and vegetables and combine well. Season to taste.

4. Pour mixture into oiled hotel pan. Top mixture with remaining Parmesan cheese. Bake at 350° F. until the mixture has set and top is golden. Let cool 30 min. before slicing. Serve with a white bean and sun-dried tomato relish, and mixed green salad.

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

FSD Resources