Wednesday, September 21, 2011

Savory Whole-Wheat Bread Pudding With Broccoli, Sweet Potato and Summer Squash

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I make Sweet bread pudding whenever I have leftover bread cause my son loves it but this time decided to concoct a Savory version with Summer and Fall veggies.. The drop in the weather certainly called for something "Un-Sweet". While it tastes good as is, my son wanted to eat it with a healthy squirt of ketchup. He will eat mud if it had ketchup on it. Oh, he is Ketchup-Krazy. So down into his little food pipe this dish went without any issues at all. Its an extremely nutritious dish with plentiful veggies, eggs and whole-wheat bread. Plus its so easy to put together too.And I am sure I will be making this again soon. 
  • 8 Stale Whole-Wheat Bread Slices, cubed
  • 1-1/2 Cups Shredded Borden 4-Blend Mexican Cheese( Cheddar, Monterey Jack, Asadero & Queso Blanco), just cheddar should be fine as well
  • 1 Medium Sweet Potato, Peeled and sliced
  • 1 Yellow Summer Squash, halved and sliced
  • 1 Green Summer Squash, halved and sliced
  • 1 Small-head Broccoli, florets separated
  • 3 Whole Eggs
  • 2 Egg Whites
  • 1 Cup Half and Half/Heavy Cream
  • 1 Cup Whole Milk
  • 1 Cup Reduced-Fat/2% Milk
  • 1/2 Tsp Dried Rosemary
  • 1 Tsp Cracked Pepper or more/less
  • Cooking Spray
  • Salt as needed
  •  Preaht the oven to 325 degrees F. In a baking sheet, layer the vegetables without overlapping. Spray the oil on the vegetables and sprinkle rosemary, cracked pepper and salt over the vegetables. Bake for about 25 minutes on the upper rack.
  • Meanwhile, add the milk, cream to a bowl. Whisk in the eggs and stir in half the cheese.Add little salt and little bit of cracked pepper.
  • Dunk the cubed bread and let it sit for 20 minutes or so.
  • Remove the vegetables from the oven once its slightly browned.
  • Spray the 9 X 13" pan with oil. Add half the bread mixture, then some vegetables, remaining bread mixture and lastly the remaining vegetables
  • Top with the remaining cheese
  • Preheat the oven at 325 degrees F. Bake for 30-40 minutes or until the center is no longer jiggly. The mixture will look a little "Puffed-up" and deflates once its out of the oven.
  • Cool the pudding for 10-15 minutes prior to cutting and serving as is or with a dash of hot sauce or ketchup.
For this week's Black And White Wednesday @ The Well-Seasoned CookWet Grinder In Motion

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  1. I am such a sucker for bread pudding and I love all the veggies you mixed into this!

  2. looks very healthy and delicious..yummy!!!

  3. Wow...Tempting and healthy one...The black and white pic is good...

  4. This looks really good. A perfect hello to the autumn season. Very nice.


  5. I am always into savory versions, love this a lot!

    Love the B&W shot! wonderful!

  6. This looks really good with all the veggie loaded ....perfect

  7. Very nutritious looking bread pudding...Love the upper look of it...

    Hamaree Rasoi

  8. Omg, wat an excellent pudding,definitely a wonderful way to sneak veggies..

  9. Love the savoury dish. Good way to use up bread and vegetables too. My son too loves his ketchup!!It always gets packed first when he goes back to Uni.

  10. Wow! This sonds delicious. Looks delicious. Even my kid was sauce crazy now thankfully she has outgrown the habit and ic chutney crazy now. So we will have it with chutney .
    Do check out my event and send me your entries.

  11. So, *this* is what a wet grinder does and looks like. I've been wondering forever - so different than a blender or food processor, but essential to Indian cooking. Nice kitchen action shot, CL. Thanks for sharing it for BWW.

    P.S. - That bread pudding look da bomb!


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