Marian's Savory Vegetable Bread Pudding

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 45 Minutes
Other: 5 Minutes


1 bunch Swiss chard (about 1 lb.)
6 large eggs
1 cup milk
2 teaspoons Dijon mustard
1 1/4 teaspoons salt
3/4 teaspoon pepper
3 cups cubed ciabatta bread (about 1-inch cubes)
1 1/2 cups freshly grated Parmesan cheese, divided
1 (8-oz.) package sliced fresh mushrooms
1 red bell pepper, chopped
1 small onion, chopped
1 teaspoon minced garlic
2 tablespoons olive oil


1. Preheat oven to 350°. Remove and discard ribs from Swiss chard. Rinse with cold water; drain and coarsely chop.

2. Whisk together eggs and next 4 ingredients in a large bowl; stir in bread and half of cheese.

3. Sauté mushrooms and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes. Stir in Swiss chard, and sauté 2 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.

4. Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.

Okra-Tomato Casserole: Omit mushrooms and Swiss chard. Substitute shredded Monterey Jack cheese for Parmesan cheese, 1 1/2 tsp. Cajun seasoning for salt, and green bell pepper for red bell pepper. Reduce pepper to 1/2 tsp. Prepare recipe as directed in Step 2, adding 2 Tbsp. chopped fresh flat-leaf parsley and 2 medium tomatoes, chopped, with bread. Proceed with recipe as directed, sautéing 2 cups sliced okra with onion 8 to 10 minutes in Step 3.

Marian Cooper Cairns,

Southern Living

September 2009
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