Bread Pudding with Tuscan Roasted Vegetables

Name: Bread Pudding with Tuscan Roasted Vegetables
Ingredients: 1 tablespoon extra-virgin olive oil or oil from the oil-cured tomatoes; 2 cloves garlic, split; 1 tablespoon pine nuts, toasted; 1 teaspoon dried thyme; Salt; 2½−3 cups thickly sliced or diced mixed vegetables; 1 cup whole milk, or more, depending how dry the bread is; 2 tablespoons Quick Homemade Pesto or purchased pesto; Freshly ground black pepper; 1 tablespoon chopped flat-leaf parsley, for garnish; ⅓ cup grated aged Pecorino Toscano cheese or other hard grating cheese; 3−4 slices stale or oven dried Italian bread, torn into 1−2-inch pieces (about 4 cups loosely packed); an Italian sub sandwich roll works well; 2 large eggs; 2 tablespoons finely chopped sundried, oil-cured tomatoes

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

Oven roasting is among my favorite ways to enjoy peppers, onion, and many other vegetables. I first fell in love with roasted vegetables while working in Florence. In this bread pudding, they are folded together with purchased or Quick Homemade Pesto and aged Pecorino Toscano cheese, which is more intense tasting than Parmigiano-Reggiano.

Ingredients

Method