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

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. 

Ingredients:

• 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

Procedure:

•  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.

Note:

• To make this even more lighter the Cream can be substituted with Whole Milk.
• For people who really like it sweet should try my Whole Wheat Bread Pudding with Banana or Blueberries Or the Sinful Chocolate Bread Pudding.

For this week's Black And White Wednesday @ The Well-Seasoned Cook:  Wet Grinder In Motion

Enjoy!