Veggie Bread Pudding


  • 1 large zucchini (8 oz)
  • 1 large yellow squash (8 oz)
  • 8 oz portabella mushrooms
  • 1 large bunch asparagus, woody stems removed (8 oz)
  • nonstick cooking spray
  • 1/4 c chopped yellow onion
  • 1/4 c egg beaters
  • 1 c (4 oz) whole wheat flour
  • 1-1/4 c skim milk
  • 1.5 tsp ground thyme
  • Optional: Shredded or grated Parmesan cheese; salt; black pepper


  • Preheat the oven to 425 degrees (F).
  • Cut the veggies (zucchini through asparagus) into evenly sized pieces.
  • Spray a large roasting pan with nonstick cooking spray.  Place the veggies on the pan, along with the onion; then spray all of the veggies with nonstick spray.  Put the veggies in the oven for 10 minutes.
  • Spray a 9″x13″ glass baking dish with nonstick spray; set aside.
  • After the veggies have roasted for 10 minutes, place the sprayed 9″x13″ dish in the oven.  (Keep the veggies in the oven, too.)  Roast the veggies (and warm the empty dish) for another 10 minutes.
  • While the veggies are roasting, make the batter.  In a medium-size bowl, pour in the egg beaters, 1/4 c of milk, and 1/4 c of the whole wheat flour.  Whisk until well-combined and lump-free.  Add half of the remaining milk and half of the remaining flour, and again whisk until well-combined and free of lumps.  Add the last of the milk and the flour, as well as the ground thyme, and whisk until (yup, you guessed it) well-combined and smooth.  Set aside in a cool part of the kitchen.
  • When the veggies are done roasting, place them in the empty (but now hot) 9″x13″ glass pan.  (Be careful – everything is hot!)  Spread the veggies evenly along the bottom of the pan.  Then give the batter a quick whisk, and pour evenly over the veggies.  Put the pan back in the oven, and bake for 30 minutes.
  • After 30 minutes, reduce the oven heat to 375 degrees, and bake another 10 minutes.
  • Remove the pan from the oven, let stand 5 minutes to firm up, then cut and serve.  Top individual servings with cheese, salt, and/or black pepper as desired.

Makes 8 servings.

Nutritional information per serving (approximates): 95 calories, 0.5 g fat,
17 g carbohydrate, 3.5 g fiber, 4 g sugar, 6 g protein.

The cut veggies, ready to be oven-roasted.

The bread pudding, just before baking.

The bread pudding, immediately after baking.

One serving of the bread pudding (sitting next to a few slices of soy lunch'meat').

My notes:

  • If you want to use different vegetables than what this recipe calls for, you can certainly do that.  Eggplant, red/yellow/green bell peppers, broccoli, carrots, spinach, etc. could all be good alternatives.  Please note that modifying the vegetables used may alter the nutritional information provided.
  • You can use 1 egg in place of the Egg Beaters if you would like; but this change will affect the nutritional information slightly.
  • You could use part white flour in place of the wheat (or all white flour instead if you want); but again, doing so may change the nutritional information provided.  (And white flour is less healthy than whole wheat – so I wouldn’t encourage it.)  ;-)

The ratings:
Mental Cost (ingredient availability): Very Low
Financial Cost (ingredient cost): As low as you want to make it (i.e., you can buy cheap produce or expensive items – the choice is yours)
Emotional Cost (cooking skill level): Semi-low
Time Cost (recipe preparation): Medium
Life Cost (clean up time/effort): Medium-low
Worth It? (rate from 1-5): 3.4

The Bottom Line: Will I make this recipe again?

I’m quite a fan of dessert bread pudding – especially the kind that call for lots of raisins, and cinnamon, and a gooey melted sticky sauce… yum.

Alas, that kind of bread pudding isn’t very healthy – nor can it comprise a full meal.  :)

But when I saw a recipe that was in effect a savory version of bread pudding, I was intrigued.  I bumped up the ‘healthy’ factor by adding more veggies than what the original recipe called for, as well as scaling back the originally-advised fat content.

And the resulting dish was… okay.  Without any additional seasonings (i.e., Parmesan cheese, salt, or pepper), the veggie-loaded bread was actually quite bland.  I could taste the veggies (which were rich with roasty goodness – yum!), but the denseness of the whole wheat flour was also very dominant – and it competed rather mightily with the vegs.  However – when I added either a little bit of Parm to the dish, or a little bit of salt and pepper, the flavor profile of the meal changed; the salt was able to tone-down the flour flavor profile to a more acceptable level, while simultaneously enhancing the veggie presence – resulting in a decent food experience.

Now, that being said, I’m not sure I would rush to make this meal again.  It’s certainly ‘okay’, and I will eat all of the servings that were made, but there are other dishes that I have had that I would repeat before this one.  And I wouldn’t serve this food to company – it’s ‘fine’, but not special enough for guests.

But, if you like a good bread pudding, and you’re curious as to what a savory one might taste like, go ahead and try this recipe.  Then let me know what you think.  :)


About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in asparagus, loaf, mushrooms, picture step-by-step, postaweek2011, summer squash, vegetables, vegetarian, zucchini and tagged , , , , , , , , . Bookmark the permalink.

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