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Clear the Fridge Bread Pudding

Yield: serves 6-8
Author: Maryanne Cabrera


  • 8 cups crusty bread, cut into bite-sized cubes
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 2 Tablespoons vegetable oil
  • 3 bell peppers (red, yellow, and/or green), sliced into strips
  • 3 garlic cloves, minced
  • 1 medium zucchini, sliced into 1/2-inch rounds, quartered
  • 2 cups kale, roughly chopped
  • 2 Tablespoons grated parmesan cheese
  • 1 1/2 cups provolone cheese, shredded or cut into small cubes
  • 2 Tablespoons fresh basil, chopped
  • kosher salt and freshly ground black pepper, to taste


  • Preheat oven to 350 degrees F.
  • Heat a large saute pan over medium heat. Add oil. Once oil is hot, add garlic and cook for 30-45 seconds until garlic is fragrant. Add quartered zucchini and stir to combine. Cook until zucchini begins to soften. Then add chopped kale. Season with salt and pepper. Toss to combine and continue to over medium heat.
  • Just before kale is almost done, add bell peppers. Cook until kale has wilted. Remove from heat and set aside.
  • In a large measuring cup, whisk together eggs. Season with a little salt and pepper. Add milk and cream. Whisk to combine.
  • Place crusty bread in a large bowl. Pour in wet mixture and fold to combine. Add provolone cheese, parmesan cheese, cooked vegetables, and chopped basil. Fold to throughly combine and distribute ingredients.
  • Transfer to a large 2 1/2 quart oven safe baking dish. Bake for 30-40 minute until bread pudding has puffed up, the top layer of bread is toasty, and pudding is set in the center. Serve warm.