Summer vegetable bread pudding from Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables by Andrea Chesman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cheddar or Swiss for Fontina.

  • hillsboroks on July 24, 2016

    The aroma of this bread pudding is fabulous and it is a great way to use up odds and ends of bread and vegetables. The flavor was great when warm and will probably be lovely when cooled. The fontina cheese and herbs are what really take this dish over the top so don't skimp on them. That said I had a few issues with the recipe, some were my fault and others the authors' fault. First, I used stale bread, not dry bread, and should have probably reduced the milk by 1/2 cup. The author doesn't give weights or cup measures for the amount of vegetables and in the future I would aim for about 1 cup of each vegetable and let the tomatoes drain in advance. I ended up sauteing the vegetables for 6 minutes for each group to try to rid them of extra moisture but it still took 1 1/2 hours in the oven to bake completely. I also would have preferred ingredients to be listed in the order they are used so that the ingredients are more easily prepped as the recipe calls for them.

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