Savory Zucchini and Goat Cheese Bread Pudding
- Number of Servings: 6
Ingredients
One pound of stale bread cut into 1 in cubes3 cups non fat milk1 cup chicken or vegetable broth1 teaspoon salt1/2 teaspoon freshly ground pepper1/2 teaspoon chopped fresh tarragon1/2 small onion1 clove garlic, minced1 pound zucchiniabout 4 ounces crumbled goat cheese
1. Preheat oven to 400 degrees, spray a 9x13in baking pan with nonstick cook spray
2. In a medium bowl whisk together the milk, broth, eggs, salt and pepper, and tarragon.
3. Cut the zucchini into half rounds about 1 ince wide. In a large saute pan, heat a thin film of olive oil. Cook the onion and garlic for 2 minutes, until softened, then add the zucchini. Let sit to brown, and turn occassionally for 5-6 minutes.
4. Set the stale bread bread into the milky mixture and fold to coat. Add zucchini mixture and stir to coat.
5. Pour the mixture into prepared baking dish, crumble the goat cheese on top, bake for 40 minutes until browned. Let sit 10 minutes before eating.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHUNKY2CHIC.
2. In a medium bowl whisk together the milk, broth, eggs, salt and pepper, and tarragon.
3. Cut the zucchini into half rounds about 1 ince wide. In a large saute pan, heat a thin film of olive oil. Cook the onion and garlic for 2 minutes, until softened, then add the zucchini. Let sit to brown, and turn occassionally for 5-6 minutes.
4. Set the stale bread bread into the milky mixture and fold to coat. Add zucchini mixture and stir to coat.
5. Pour the mixture into prepared baking dish, crumble the goat cheese on top, bake for 40 minutes until browned. Let sit 10 minutes before eating.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHUNKY2CHIC.
Nutritional Info Amount Per Serving
- Calories: 369.4
- Total Fat: 11.3 g
- Cholesterol: 102.5 mg
- Sodium: 1,023.1 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 6.0 g
- Protein: 17.6 g
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