Ratatouille Bread Pudding
16 ingredients
3 steps
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
-
1Preheat oven to 350°.
-
2Heat 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.
-
3Combine 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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