It’s Tamron Hall’s holiday potluck! Check out Chef Lish Steiling’s Ratatouille Bread Pudding featured in the episode below.
Prep time: 20 minutes
Cook time: 1 hour and 30 minutes, mostly unattended
Yield: serves 8
- 1 small graffiti eggplant, cut into 1/2 inch pieces
- 2 3/4 tsp kosher salt
- 1 piece of sourdough bread, torn into 1 to 2 inch pieces (13 oz.)
- 7 large eggs, at room temperature
- 3 cups heavy cream, at room temperature
- 1 cup freshly grated Parmesan cheese
- 1 tsp unsalted butter, at room temperature
- 3 tbsp olive oil
- 1 medium zucchini, quartered and cut into 1/3 inch pieces
- 1 red bell pepper, diced
- 1 red onion, diced
- 3 cloves garlic, chopped
- 1/2 tsp red pepper flakes
- 1 jar sundried tomatoes in oil, drained and chopped (6.8 oz.)
- 1 cup basil leaves, torn or roughly chopped
- 8 oz. shredded mozzarella cheese
- Place the diced eggplant in a colander and season with 1 teaspoon kosher salt.
- Toss well to coat and allow the eggplant to sit for 15 minutes.
- Using your hands, squeeze the eggplant to remove any excess liquid. Place the eggplant on a clean dish towel. Wrap the eggplant in the towel and ring to remove any residual liquid. Set aside.
- Meanwhile, in a large bowl, whisk together the eggs, heavy cream, parmesan cheese and 1 teaspoon salt. Add the bread pieces to the bowl and using a rubber spatula submerge the bread in the custard. Allow the bread to soak while you prepare the vegetables.
- Butter a 9×13 baking dish. Preheat the oven to 350 degrees F.
- Heat a large skillet over medium high heat. Add the oil to the pan and swirl to coat the bottom. Add the dried eggplant to the pan and cook, stirring often, until the eggplant is golden brown and beginning to soften, about 5 minutes.
- Add the zucchini, red pepper, onion, garlic, red pepper flakes and 3/4 teaspoon kosher salt to the pan and stir to combine.
- Cook stirring often until the vegetables are fragrant, beginning to soften and have just a whisper of golden brown, about 7 minutes.
- Stir in the sun dried tomatoes and remove the pan from the heat.
- Allow the mixture to cool for about 5 minutes.
- When the mixture has cooled slightly, add the vegetables to the bowl with the bread along with the torn basil and stir to combine. Pour half of the mixture into the prepared pan. Sprinkle with half of the shredded mozzarella cheese. Top with the remaining bread mixture and sprinkle the remaining mozzarella on top.
- Bake the bread pudding for about 50 minutes or until the casserole is golden brown on top, bubbly around the edges and a toothpick inserted in the center should come out clean.
- Allow the bread pudding to rest for 10 minutes before serving.