A savory bread pudding that is studded with grilled vegetables and cheese. It bakes up golden on the outside, creamy on the inside, and goes great with a nice green salad.
6 bell peppers (a mix of red, yellow, and green) sliced
3 large red onions, sliced
3 zucchini, sliced into strips
4 tbsp. olive oil
2 cups cream
2 cloves garlic, minced
1 cup Parmesan cheese, shredded
2 tbsp. fresh thyme, minced
2 tbsp. Italian parsley, minced
12 cups day old bread (preferably Italian bread, like ciabatta), cubed
Salt and pepper, to taste.
1. In large bowl, toss vegetables with olive oil. Grill vegetables until charred and softened, return to bowl.
2. In another bowl, whisk together eggs, cream, garlic, 3⁄4 cup Parmesan, and herbs. Season to taste.
3. Add bread cubes to grilled vegetables. Pour liquid mixture over bread and vegetables and combine well. Season to taste.
4. Pour mixture into oiled hotel pan. Top mixture with remaining Parmesan cheese. Bake at 350° F. until the mixture has set and top is golden. Let cool 30 min. before slicing. Serve with a white bean and sun-dried tomato relish, and mixed green salad.