Ratatouille Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The traditional Provençal combination of eggplant, zucchini, tomatoes, garlic, and onions flavors this dish. You can also try sheep's milk Pecorino-Romano cheese in place of Parmesan if you like its distinctly sharper taste. Ingredients:
2 teaspoons olive oil |
2 cups chopped onion (about 2 medium) |
2 cups (1-inch) cubed peeled eggplant (about 6 ounces) |
1 1/2 cups chopped zucchini (about 12 ounces) |
1 cup chopped red bell pepper (about 1 medium) |
1/4 cup chopped fresh basil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
1 (28-ounce) can diced tomatoes, undrained |
1 cup 1% low-fat milk |
3/4 cup (3 ounces) grated fresh parmesan cheese, divided |
3 large eggs |
2 large egg whites |
8 ounces (1-inch) cubed day-old italian bread (about 9 cups) |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion; reduce heat to medium-low. Cover and cook 10 minutes or until golden brown, stirring occasionally. Add eggplant and next 6 ingredients (through garlic); cover and cook 10 minutes or until tender, stirring occasionally. Increase heat to medium-high. Add tomatoes; cook, uncovered, 15 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; cool slightly.
3. Combine milk, 1/4 cup cheese, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in eggplant mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle pudding with the remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
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