Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook'

Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook'
12 Ingredients
  • 2 tablespoons olive oil, plus more for the baking dish
  • 1 tablespoon unsalted butter
  • 3 large sweet onions (such as Vidalia or Maui) or Spanish onions, halved and thinly sliced (6 cups)
  • 1/2 pound mushrooms, thinly sliced
  • 3 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 11/2 teaspoons coarse (kosher) salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crumbled dried sage
  • 1 baguette (8 ounces), halved lengthwise and cut crosswise into 1-inch pieces
  • 8 ounces Fontina cheese (preferably Italian), cut into 1-inch cubes
Nutrition
451
23% daily value
8 servings
                                       
                                            vegetarian
     

Fat

45% 29

Saturated

78% 16

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

10% 31

Carbs (net)

- 28

Fiber

12% 3

Sugars

- 11

Sugars, added

- 0

Protein

35% 17

Cholesterol

51% 153

Sodium

31% 744

Calcium

30% 300

Magnesium

9% 39

Potassium

10% 449

Iron

11% 2

Zinc

20% 2

Phosphorus

42% 295

Vitamin A

30% 267

Vitamin C

11% 10

Thiamin (B1)

27% 0

Riboflavin (B2)

42% 1

Niacin (B3)

17% 3

Vitamin B6

22% 0

Folate equivalent (total)

23% 91

Folate (food)

- 58

Folic acid

- 19

Vitamin B12

41% 1

Vitamin D

11% 2

Vitamin E

8% 1

Vitamin K

5% 6
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