Vegetable Bread Pudding

Cajun French:  le pain (lu pain) – bread

 

 

Stale bread is bread pudding in waiting.  When bread pudding is mentioned, we think dessert.  Recently our stale bread consisted of wheat, French, lemon rosemary, and olive.  Thinking of the bread combination dessert was not in the vision.  Besides the stale bread, we also had vegetables that were in need of cooking.  What evolved was a vegetable bread pudding that became a side dish, part of a stuffing for flounder and used in an omelet.

Mais C’est Bon!

Enjoy!!

Ingredients:

• 8 cups stale bread
• 4 cups vegetable stock
• Olive oil
• 2 cups onion, chopped
• 1 Tbl garlic, chopped
• ½ cups carrots, chopped
• 1 cup yellow bell pepper, chopped
• ½ cup mushrooms, chopped
• 2 cups corn, off the cob
• ½ cup black olives, minced
• 1 egg
• ½ cup Italian blend cheese
• Cajun seasoning
• Salt

Cut bread in small chunks

Place bread in large bowl and pour stock over bread

Set aside to allow bread to soften and absorb stock

 

Heat 2 Tbl olive oil in cast iron skillet

Sauté onion, garlic, carrots, pepper and mushrooms until tender

Season vegetables to taste with salt and Cajun seasoning

Add corn and olives and blend.

 

Beat egg and add to bread and stock mixing well

Add vegetables and cheese to bread mixture mixing to blend

 

Grease a 1 quart casserole dish with olive oil

Pour mixture into dish

Bake in 350 preheated oven for 45-60 minutes until inserted knife comes out clean