We left for a week’s vacation on Friday, and were dutifully trying to eat through all the perishables in the fridge all week. Friday came and we still had eggs, bread, cheese and milk left—plus some basil and a zucchini—so I grabbed a can of corn and created this savory bread pudding. The best part is when we get home we’ll have this yummy dish in the freezer ready to heat and eat.
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Time: About 75 minutes total; 20 minutes active
1 tablespoon extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 zucchini, chopped
15 ounces corn (not creamed), drained, or 2 ears, kernels cut off
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup basil, chopped
8 ounces bread, cubed and toasted
1 1/2 cup milk
4 ounces sharp cheddar cheese, grated
1. Preheat oven to 350 degrees.
2. Heat extra virgin olive oil in a large skillet over medium heat. Sauté onion and garlic for 5 minutes. Add zucchini, corn, black pepper, salt and red pepper, and cook another 5 minutes. Remove from heat, stir in basil and set aside.
3. Spray a 9 x 13 casserole dish with cooking spray and spread the toasted bread cubes evenly in the dish. Whisk together the milk and eggs, and pour over bread.
4. Spread vegetable mixture evenly over top, then sprinkle cheese on. Bake 40 minutes, until eggs are set. Let cool 5 minutes before serving, or cool to room temperature, cut, wrap and freeze.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.