By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 1 8×12 pan

Ingredients:

• Bread Pudding:
• 5 thick slices of hard crusted Italian bread
• 1 medium onion, minced
• 1 tablespoon garlic, chopped
• 2 medium zucchini, shredded
• 2 medium yellow squash, shredded
• 2 tablespoons olive oil
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon white pepper
• 1 cup parmesan cheese
• Custard:
• 6 eggs
• 1 pint half and half
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon white pepper

Directions:

• Preheat oven to 350 degrees.
• Cube the bread into one-inch pieces, and set aside in a large mixing bowl.
• Using a box grater, shred the zucchini and yellow squash, and set aside.
• Heat the olive oil in a medium sauté pan until hot.
• Add the onion and garlic, and sauté until translucent.
• Add the zucchini and yellow squash, and sauté until heated through.
• Season the vegetables with the nutmeg, cayenne, salt, and white pepper.
• Add the vegetable mixture to the bread cubes, and toss with parmesan.  Set aside.
• In another mixing bowl, whisk eggs, half-and-half, nutmeg, cayenne, salt, and white pepper until well blended.
• Toss with the vegetable and bread mixture until combined.
• Place in a well greased 8×12 baking dish.
• Bake for 30-40 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.