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

Dana Reinhardt
Prep time30 minutes
Cook time90 minutes
Average: 4.1 (26 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


  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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