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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Md shemanto
[email protected]This is a delicious and easy recipe. I love that it uses simple ingredients that I always have on hand. I also like that it's a versatile recipe that can be easily adapted to my own taste.
Captain Large
[email protected]I'm so glad I found this recipe. It's a great way to use up summer squash, and it's so delicious. I've made it several times already, and it's always a hit.
Julio Chavez
[email protected]This bread pudding is a great make-ahead dish. I often make it the night before and then bake it in the morning. It's also a great dish to take to potlucks or picnics.
Md Raihan kabir Md Raihan kabir
[email protected]I love this recipe! It's so versatile. I've made it with different types of cheese, vegetables, and herbs, and it always turns out delicious. It's a great way to use up leftover bread and vegetables.
Nabeel Bhatti
[email protected]This is a delicious and easy-to-make recipe. I used zucchini instead of summer squash, and it turned out great. I also added some chopped sun-dried tomatoes, which gave the bread pudding a nice savory flavor.
Rehaan Iqbal
[email protected]I'm not a big fan of summer squash, but I loved this bread pudding. The squash was cooked perfectly and didn't overpower the other flavors. The feta cheese added a nice salty tang, and the crispy topping was the perfect finishing touch.
Donna Bonner
[email protected]This bread pudding is a great way to use up leftover summer squash. It's easy to make and always a hit with my family and friends. I usually serve it with a dollop of whipped cream or ice cream.
Waji Malik
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. The summer squash makes the bread pudding moist and flavorful, and the feta cheese adds a nice salty tang. I also like to add some chopped fresh herbs, such as basil or thyme.
Joseph Ehimare
[email protected]This is a great recipe for using up leftover bread. The bread pudding was moist and flavorful, and the summer squash added a nice touch of sweetness. I didn't have any feta cheese on hand, so I used cheddar cheese instead. It was still delicious.
Courtney Ray
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The bread pudding was light and fluffy, and the summer squash and feta cheese added a nice depth of flavor. I'll definitely be making this again.
Bence Balajti
[email protected]This is one of the best bread pudding recipes I've ever tried. The summer squash adds a delicious sweetness and moisture, and the feta cheese gives it a nice savory balance. I also love the crispy topping. It's the perfect finishing touch.
Nanteza Sarah
[email protected]I'm always looking for new ways to use up summer squash, and this recipe was perfect. The bread pudding was easy to make and turned out so flavorful. I especially liked the addition of feta cheese. It gave the dish a nice savory twist.
Jibran Abbasi
[email protected]This summer squash bread pudding was a hit at our family gathering! Everyone loved the unique combination of flavors and textures. The squash was perfectly tender, the bread was soft and moist, and the feta cheese added a nice salty tang. I'll defini