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Sunday Supper & More

Savory bread pudding with summer vegetables

(Sally Pasley Vargas for The Boston Globe)
July 7, 2010

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Serves 4

Butter (for the pan)
3 eggs
1 1/2cups milk
Salt and pepper, to taste
6 wedges leftover pan bagnat, cut in 1-inch cubes (to make 8 loosely packed cups)
1 cup freshly grated Parmesan

1. Set the oven at 350 degrees. Generously butter an 8-inch square baking dish.

2. In a large bowl, whisk the eggs, milk, salt, and pepper together.

3. Arrange the cubed pan bagnat in the baking dish. Pour in the egg mixture. With the back of a spoon, press the cubes lightly into the liquid. Sprinkle with Parmesan.

4. Bake for 40 to 45 minutes or until the top is golden and the filling is set. Let the mixture settle for 5 minutes. Cut into squares.

Sally Pasley Vargas