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Adagio™ Eggplant, Maestro™ Bell Peppers & Parmesan Bread Pudding

Dana Reinhardt
Prep time30 minutes
Cook time90 minutes
DifficultyTricky
Serves8
Average: 4 (25 votes)Your rating: None

A cheesy, sweet side dish for braised meats.

  • 6 Windset Farms™ Maestro™ Sweet Bell Peppers
  • 8 large eggs
  • 1 cup flour
  • ½ cup olive oil
  • 1 - 1.75 lb. bag of Windset Farms™ Adagio™ Baby Eggplants, sliced into rounds
  • 2 cups whole milk
  • 1½ cups whipping cream
  • 2 large shallots, sliced
  • ¼ cup butter
  • 1 Tbsp. fresh thyme, finely chopped
  • 1 clove garlic, finely chopped
  • 1½ tsp. kosher salt
  • 1 - 2 lb. loaf sourdough bread, cut into 1 inch cubes
  • 1½ cups Parmesan, grated

Instructions:

  1. Heat oven to 450ºF.
  2. Place whole Windset™ Maestro™ peppers on a baking sheet and roast in the oven until charred (about 20 minutes). Place  in a bowl and cover with plastic wrap. Let the peppers sit until cool, then seed and peel. Set aside.
  3. Turn the oven down to 350ºF.
  4. Lightly beat 2 eggs in a small, shallow bowl and place flour in another small shallow bowl.
  5. Heat olive oil in a deep 12-inch nonstick skillet over medium heat. Working in batches, dip eggplant into the egg mixture and then into the flour and shaking off any excess flour. Fry Windset™ Adagio™ eggplants, 4-5 slices at a time, turning over once, until golden brown. Rest on paper towels. Season with salt.
  6. Heat whipping cream and milk over medium heat and bring to a simmer. Remove immediately. In a large mixing bowl, whisk the remaining 6 eggs and slowly whisk in the warm cream.
  7. Heat ¼ cup of butter in a small skillet over medium heat and add shallots, garlic and fresh thyme. Sauté briefly (about 3 minutes) and remove from heat.
  8. Place cubed sourdough bread in a large mixing bowl and add cream mixture and butter mixture. Mix well.
  9. Butter a 13X9-inch baking dish and place half of bread mixture at the bottom. Layer Adagio™ eggplant slices on top of the bread and sprinkle with ¾ cup of grated Parmesan.
  10. Place roasted Maestro™ peppers on top of cheese and cover with remaining half of the bread mixture. Sprinkle remaining ¾ cup of Parmesan over top and bake at 350ºF for 50-60 minutes, until a skewer placed in the center comes out clean. Slice and serve.

 

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Ingredients

avocado (11), balsamic vinegar (11), basil (19), butter (26), butter lettuce (9), canola oil (27), chicken stock (17), chili flakes (9), cilantro (31), cucumber (28), cumin (8), eggplant (23), eggs (27), flour (12), garlic (58), ginger (15), green onion (12), honey (17), lemon juice (16), lemons (13), lime (12), mayonnaise (13), mint (13), olive oil (74), onion (14), oregano (9), Parmesan cheese (11), parsley (22), peppers (80), red onions (13), red wine vinegar (13), rice vinegar (9), shallot (23), thyme (13), tomatoes (95)

Meal

Breakfast (18), Lunch (103), Appetizer/Snack (42), Dinner (113)

Season

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Products

Adagio™ (23), Allegro™ (21), Cameo™ (3), Campari (11), Concerto™ (42), Crescendo™ (7), Delicato™ (12), Dolce™ (15), Fresco™ (31), Gusto™ (33), Maestro™ (52), Misto™ (2), Roma (16), Symphony (3), tomatoes on the vine (3), Virtuoso™ (8), Vivo™ (6)

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