Vegetable Bread Pudding

By mhatkinson

It can be made ahead of time. It gets even better the next day, and it's good cold.

In fall use, brocolli, cauliflower and Cheddar.

In spring use, sliced snow peas and baby carrots.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus additional for the baking dish
• 2 medium zucchini and/or yellow squash, thinly sliced
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 12 eggs
• 2 cups whole milk
• 1/2 cup chopped fresh basil
• 2 tablespoons minced fresh oregano
• 1 cup unbleached all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf challah, brioche, or Italian bread, torn or cut into bite-size pieces
• 8 ounces soft goat cheese (such as chevre or brie), diced
• 1/3 cup sliced, pitted green olives
• 1/2 cup (2 ounces) grated Asiago or Parmesan cheese

Preparation

Step 1

Preheat the oven to 350 degrees. Lightly oil a 13-by-9-inch baking dish.

In a large skillet over medium-high heat, heat the oil. Add the zucchini or squash and onion and cook until slightly softened, about 4 minutes. Remove the skillet from the heat; add the garlic and stir to combine. Drain and discard any liquid from the skillet; set aside cool to room temperature.

Meanwhile, in a medium bowl whisk together the eggs, milk, basil and oregano until combined. Whisking constantly, slowly add the flour, salt and pepper and whisk until incorporated. Set aside.

Place the bread in the prepared baking dish and top with half of the zucchini mixture, halt of the goat cheese and half of the olives. Pour the egg mixture over the olive layer and top with the remaining zucchini mixture, goat cheese and olives, gently pressing the olives into the egg mixture. Sprinkle with the Asiago or Parmensan cheese.

Bake the strata for about 45 minutes, until a knife inserted into the center comes out clean. Transfer to a wire rack to rest for 10 miuntes before cutting. Serve warm or at room temperature.