Herbs of Naples balsamic ·
Potatoes Pastas and Grains ·
Soups and Breads ·
Tuscan Herb olive oil ·
Tuscan Spice blend ·
Vegetable Bread Pudding
Vegetable Bread Pudding
Submitted by Denise Walburg
Soups and Breads
Ingredients
- 2-3 tablespoons Fustini's Tuscan Herb olive oil, plus more for greasing
- 1 small onion, diced
- 1 cup mushrooms, sliced
- 2/3 cup celery, diced
- 2/3 cup heirloom carrots, diced
- 2 cups spinach, roughly chopped
- 2 tablespoons Fustini's Herbs of Naples balsamic
- 6 large eggs
- 1 1/2 cup heavy cream
- 1 tablespoon Fustini's Tuscan spice blend
- salt and pepper to taste
- 1 loaf sourdough bread, day-old, cut into 1-inch squares
- 2 cups Swiss or Gruyere cheese, shredded
Directions
- In a large sauté, pan, heat the olive oil over medium-high heat. Add mushrooms and sauté, 3-4 minutes until they start to turn brown. Add the onion and continue to sauté, for 2-4 more minutes. Add in the carrots and celery and cook an additional 4-5 minutes. Last, add the spinach and continue cooking until the spinach is wilted. Deglaze the pan by adding the balsamic and stirring well to loosen the bits of flavor from the pan. Remove from the heat and set aside to cool.
- In a large bowl, whisk together the eggs, cream, seasonings, salt and pepper. Fold in the bread and stir until the cubes are thoroughly moistened. Let stand at least 1 hour to soak in all the liquid. Preheat the oven to 350°,F and grease a large rectangular baking dish with additional olive oil. Fold the cooled vegetables and cheese into the soaked bread. Transfer the bread pudding to the prepared baking dish, cover loosely with foil, and bake for 20 minutes. Uncover and bake for another 20 minutes, until the top is slightly crusty and browned and the bread pudding is slightly springy to the touch, not wet. Serve warm or at room temperature.
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