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Ratatouille Bread Pudding

Ratatouille Bread Pudding
Ratatouille Bread Pudding requires approximately 45 minutes from start to finish. This recipe serves 6. One serving contains 316 calories, 18g of protein, and 10g of fat. Head to the store and pick up onion, bell pepper, garlic cloves, and a few other things to make it today.

Instructions

1
Preheat oven to 35
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OvenOven
2
Heat oil in a large Dutch oven over medium-high heat.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
3
Add onion; reduce heat to medium-low. Cover and cook 10 minutes or until golden brown, stirring occasionally.
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OnionOnion
4
Add eggplant and next 6 ingredients (through garlic); cover and cook 10 minutes or until tender, stirring occasionally. Increase heat to medium-high.
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EggplantEggplant
GarlicGarlic
5
Add tomatoes; cook, uncovered, 15 minutes or until liquid almost evaporates, stirring occasionally.
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TomatoTomato
6
Remove from heat; cool slightly.
7
Combine milk, 1/4 cup cheese, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in eggplant mixture.
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Egg WhitesEgg Whites
EggplantEggplant
CheeseCheese
EggEgg
MilkMilk
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BowlBowl
8
Add bread; stir gently to combine.
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BreadBread
9
Let stand 10 minutes. Spoon mixture into a 2-quart baking dish coated with cooking spray.
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Cooking SprayCooking Spray
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10
Sprinkle pudding with the remaining 1/2 cup cheese.
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CheeseCheese
11
Bake at 350 for 45 minutes or until pudding is set and lightly browned.
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OvenOven
DifficultyHard
Ready In45 m.
Servings6
Health Score23
CuisinesMediterraneanFrenchEuropean
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