Savory Zucchini and Goat Cheese Bread Pudding

17 Jun 2010 by Claire, 2 Comments »

I love doing my saturday marketing, but it kills me when I can’t use everything before it spoils.   So this week I took sunday to cook up some things that I knew would get me through the days where a fresh dish just wouldn’t happen between work and swimming and other activites.

A few loaves of bread had been getting stale, so a bread pudding came to mind.  I’d had a rosemary bread pudding a few months ago at a fantastic local restaurant, and the memory is still in my taste buds.  For this one I used my market zucchini and a few sprigs of my window-box tarragon, and fresh Cherry Glen chevre  to top it off.

I know this will be a great lunch later this week, maybe with a bit of the arugula salad I have sitting on the top shelf of the fridge.

Savory Zucchini and Goat Cheese Bread Pudding

One pound of stale bread, cut into 1-inch cubes
3 cups milk
1 cup chicken or vegetable broth
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh tarragon
1/2 small onion, finely chopped
1 clove garlic, minced
1 pound zucchini
about 4 ounces crumbled goat cheese

Preheat oven to 400 degrees. Spray a 9×13-inch baking pan or casserole with nonstick cooking spray or grease with butter.

In medium bowl, whisk together the milk, broth, eggs, salt, pepper, and tarragon, until combined.

Cut the zucchini into half rounds about 1” wide.  In a large sauté pan, heat a thin film of olive oil.  Cook the onion and garlic  for 2 minutes, until softened, then add the zucchini.  Let sit to brown, the turn occasionally, cooking for 5-6 minutes.

Set the stale bread into the milky mixture, and fold to coat.  Then add in the zucchini, and stir to coat.

Pour the bread pudding into the prepared baking dish.  Crumble the goat cheese on top.  Bake for about 40 minutes until browned and liquid is absorbed.  Let sit for 10 minutes before cutting.

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