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
601
30% daily value
6 servings
                                       
                                            vegetarian
     

Fat

60% 39

Saturated

104% 21

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

14% 42

Carbs (net)

- 38

Fiber

16% 4

Sugars

- 15

Sugars, added

- 0

Protein

46% 23

Cholesterol

68% 204

Sodium

41% 992

Calcium

40% 400

Magnesium

13% 51

Potassium

17% 598

Iron

15% 3

Zinc

19% 3

Phosphorus

56% 393

Vitamin A

40% 356

Vitamin C

21% 13

Thiamin (B1)

29% 0

Riboflavin (B2)

43% 1

Niacin (B3)

18% 4

Vitamin B6

19% 0

Folate equivalent (total)

30% 121

Folate (food)

- 78

Folic acid

- 25

Vitamin B12

22% 1

Vitamin D

1% 2

Vitamin E

8% 2

Vitamin K

10% 8
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