SUMMER SQUASH BREAD PUDDING WITH FETA
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice the bread about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside.
- While the bread is soaking, place the grated squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped mint or dill and the parsley, and remove from the heat. Season to taste with salt and pepper.
- Remove the bowl with the soaked bread from the refrigerator. Using your hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape into the oiled baking dish. Top with the grated Parmesan.
- Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper. Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 369 milligrams, Sugar 9 grams, TransFat 0 grams
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Malachi Claybaugh
[email protected]This bread pudding was amazing! I loved the sweet and savory flavors. It was perfect for a summer brunch.
Ehis Melody
[email protected]This dish was a bit too salty for my taste. I think I would use less feta cheese next time.
Arsh Sagar
[email protected]I'm not a big fan of feta cheese, so I used mozzarella instead. It turned out great!
ALi HSSan
[email protected]This is a delicious and creative way to use summer squash. I love the combination of flavors and textures.
Momen Ashraf
[email protected]This recipe was a bit too complicated for me. I think I would try a simpler bread pudding recipe next time.
Wafa Zulifqar
[email protected]I made this bread pudding for a brunch party and it was a huge hit! Everyone loved the unique flavor and the moist texture.
Ubaid Madecol
[email protected]This dish was a great way to use up some leftover summer squash. It was easy to make and had a delicious flavor. I would definitely recommend it!
Abdullah Pashteen
[email protected]Not a fan. The flavor was bland and the texture was mushy.
Ana Costa
[email protected]I loved this recipe! It was easy to make and turned out perfectly. The bread pudding was moist and flavorful, and the feta cheese added a nice touch. I will definitely be making this again.
ch Ansar
[email protected]This bread pudding was a bit too dry for my taste. I think I would add more milk or cream next time. The flavor was good, but the texture was a bit too crumbly.
Md Sayem Shah
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of squash, but the bread pudding was so well-balanced that the squash flavor was subtle and not overpowering. The feta cheese added a nice tang, and the corn added a bi
Sham sher Ali
[email protected]This summer squash bread pudding was a hit at our family gathering! It had a delightful savory flavor from the feta cheese and a hint of sweetness from the corn. The bread pudding was moist and fluffy, and the vegetables added a nice texture. I will