Tart Cherry & Vegetable Bread Pudding

Name: Tart Cherry & Vegetable Bread Pudding
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: Cooking spray1 pound parsnips (about 4 medium)1 medium butternut squash1 large leek1 medium onion1 tablespoon olive oil&frac23; cup low-sodium vegetable broth2 teaspoons chopped fresh rosemary1 teaspoon dried marjoramGround black pepper to taste5 cups (½-inch) cubes whole wheat bread1 ½ cups dried tart cherries; such as Montmorency5 large eggs2 cups lowfat (1%) milk1 teaspoon grated nutmeg8 ounces Cabot Lite50 Sharp Cheddar; grated (about 2 cups)

– Makes 8 servings –

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When you’re looking for a quick bread pudding that’s more savory than sweet, you’ll want to make this tart cherry bread recipe. Made with parsnips, butternut squash, leeks, onions, dried, tart cherries, Cabot Lite50 Sharp Cheddar and seasonings that perfectly complement and bring together all of the delicious flavors, this savory bread pudding is sure to become a staple in your home. You’ll love how simple this dish is to make and how rewarding it is to eat! Share the recipe with friends and family on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.

To make 8 servings, begin by preheating your oven to 425ºF.

Line a baking sheet with foil or parchment paper and coat lightly with cooking spray.

Peel and slice parsnips and spread out on the baking sheet.

Peel the butternut squash, halve it lengthwise and scoop out seeds. Place squash hollow-side-down in a shallow baking dish and add about ½ inch water.

Bake the parsnips and squash for 25 to 30 minutes or until just tender. Meanwhile, trim the top and base of the leek and pull off any tough outer leaves. Slice thinly crosswise and rinse in a colander to remove any sandy grit, draining well. Then chop the onion.

Heat oil in a skillet over medium-high heat. Add leeks and onions and cook, stirring, for 3 minutes. Add vegetable broth, rosemary, marjoram and pepper. Reduce heat to maintain a simmer and cook for about 5 minutes or until liquid is very reduced.

Transfer leek-onion mixture to a large bowl. Mix in bread cubes and cherries.

When parsnips and squash are baked, remove from oven and set aside to cool for about 5 minutes.

Reduce oven temperature to 400ºF. Cut squash into bite-size pieces. Add squash and parsnips to the bread mixture, tossing together.

In another bowl, whisk eggs until frothy. Then whisk in milk and nutmeg.

Spread half of the bread mixture in a large baking dish and top with half of the Cabot Lite50 Sharp Cheddar cheese. Add remaining bread mixture, followed by remaining cheese. Pour milk mixture evenly over the top. Press down gently on top to make even, then cover baking dish with foil.

Bake for 40 minutes. Remove foil and bake for 10 to 15 minutes longer or until lightly browned on top.

For another delicious, savory bread pudding recipe, try our Savory Bread Pudding with Cheddar. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this tart cherry quick pudding, so please rate and review the recipe when you have the chance.

Ingredients

Cooking spray
1 pound parsnips (about 4 medium)
1 medium butternut squash
1 large leek
1 medium onion
1 tablespoon olive oil
⅔ cup low-sodium vegetable broth
2 teaspoons chopped fresh rosemary
1 teaspoon dried marjoram
Ground black pepper to taste
5 cups (½-inch) cubes whole wheat bread
1 ½ cups dried tart cherries, such as Montmorency
5 large eggs
2 cups lowfat (1%) milk
1 teaspoon grated nutmeg
8 ounces Cabot Lite50 Sharp Cheddar, grated (about 2 cups)

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Directions

PREHEAT oven to 425ºF.

LINE baking sheet with foil or parchment; coat lightly with cooking spray. Peel and slice parsnips and spread out on sheet.

PEEL squash and halve lengthwise; scoop out seeds. Place hollow-side-down in shallow baking dish and add about ½ inch water.

BAKE parsnips and squash for 25 to 30 minutes or until just tender. Meanwhile, trim top and base of leek and pull off any tough outer leaves. Slice thinly crosswise; rinse incolander to remove any sandy grit, draining well. Chop onion.

HEAT oil in a skillet over medium-high heat; add leeks and onions and cook, stirring, for 3 minutes. Add vegetable broth, rosemary, marjoram and pepper. Reduce heat to maintain simmer and cook for about 5 minutes or until liquid is very reduced.
TRANSFER leek-onion mixture to large bowl. Mix in bread cubes and cherries.
When parsnips and squash are baked, remove from oven and set aside to cool for about 5 minutes. Reduce oven temperature to 400ºF. Cut squash into bite-size pieces; add along with parsnips to bread mixture and toss together.

WHISK eggs in another bowl until frothy. Whisk in milk and nutmeg.

SPREAD half of bread mixture in large baking dish; top with half of cheese. Add remaining bread mixture followed by remaining cheese. Pour milk mixture evenly over the top. Press down gently on top to make even, then cover baking dish with foil.

BAKE for 40 minutes. Remove foil and bake for 10 to 15 minutes longer or until lightly browned on top.

Recipe courtesy of Kat, Eating The Week.