Tuscan Bread Pudding with Grilled Vegetables

Menu Part: 
Side Dish
Cuisine Type: 
Italian
Serves: 
8

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.

Ingredients

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.

Steps

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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources