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So wow - so much has happened in the last month. We moved; we went to Santa Barbara and enjoyed the Bastille Day Festival, wineries, and a day trip to LA; a new kitchen to cook in with a 1930s stove; a hot, drunken long weekend in Gilroy for the Garlic Festival; and discovery of a new technique to warm up leftover pizza in a hotel with no microwave. I think I'll be blogging about these adventures during the week so please tune in.Until then, I have Squash Gruyere Bread Pudding. I tried this lovely, savory, cheesy dish a few months ago for the first time and fell in love. First I did a sweet onion version with gruyere and then when Gourmet magazine came out with a summer tomato edition complete with roasted garlic, mixed fresh herbs and fontina I was hooked! I feel confident that in under an hour you'll feel culinarily creative and have a fab side or main for four to enjoy. Now's the time to use that summer bounty!
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Squash Gruyere Bread Pudding

August 3, 2008

30 min or less active, 60 min or less total, main, side, summer

So wow - so much has happened in the last month. We moved; we went to Santa Barbara and enjoyed the Bastille Day Festival, wineries, and a day trip to LA; a new kitchen to cook in with a 1930s stove; a hot, drunken long weekend in Gilroy for the Garlic Festival; and discovery of a new technique to warm up leftover pizza in a hotel with no microwave. I think I'll be blogging about these adventures during the week so please tune in.Until then, I have Squash Gruyere Bread Pudding. I tried this lovely, savory, cheesy dish a few months ago for the first time and fell in love. First I did a sweet onion version with gruyere and then when Gourmet magazine came out with a summer tomato edition complete with roasted garlic, mixed fresh herbs and fontina I was hooked! I feel confident that in under an hour you'll feel culinarily creative and have a fab side or main for four to enjoy. Now's the time to use that summer bounty!

Information

Servings: 4
Time: About 20 minutes active; 1 hour total
Price: About $10.00 total; ~$2.40 per serving
Nutrition (per serving):
Calories: 363.4
Protein: 20.7g
Fat: 5.8g
Saturated fat: 5.8g
Carbohydrates: 38.2g
Fiber: 5.3g
Sodium: 650mg
Cholesterol: 101.1mg
High In:
Good Source:
Low In:

Ingredients

  • 1 medium onion, cut into 1/4" slices
  • 1 1/2 lbs summer squash, cut into 1/4" slices lengthwise
  • 3 cups plain soy milk
  • 3 large eggs
  • 3 oz gruyere, grated
  • 1/2 tsp SnP
  • 1 Tbsp fresh sage, chopped
  • 8 oz French bread, cubed and lightly toasted

Preparation

  1. Preheat oven to 425 degrees.
  2. Heat large skillet or grill/grill pan over medium-high heat. Add onion and squash slices, and brown; about 3-5 minutes on each side. Remove and let cool.
  3. Combine soy milk, eggs, gruyere, SnP, and sage in large bowl and whisk. Add bread cubes and cheese.
  4. Layer squash and onion in a 9"x13" pan coated with cooking spray. Pour bread/egg/milk mixture on top and spread out.
  5. Bake for 35-40 minutes until set and golden. Let cool 5 minutes before cutting.

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