Toc' in Braide - Italian Savory Bread Pudding

Ingredients

• 8 cups (200g) stale bread, cubed 8 cups (200g) stale bread, cubed
• 4 tablespoons (60ml) olive oil 4 tablespoons (60ml) olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 zucchini, diced 2 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 6 eggs 6 eggs
• 2 cups (480ml) milk 2 cups (480ml) milk
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 cup (100g) grated Gruyere cheese 1 cup (100g) grated Gruyere cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 16g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until caramelized, about 10 minutes.
3. 3.
   Add the diced zucchini, red bell pepper, and yellow bell pepper to the skillet. Sauté until the vegetables are tender, about 5 minutes. Season with salt and pepper to taste.
4. 4.
   In a large bowl, whisk together the eggs and milk. Add the grated Parmesan and Gruyere cheeses, and mix well.
5. 5.
   Place the stale bread cubes in a greased baking dish. Pour the egg and cheese mixture over the bread, ensuring all the bread is coated.
6. 6.
   Add the sautéed vegetables to the baking dish, distributing them evenly.
7. 7.
   Bake in the preheated oven for 40-45 minutes, or until the top is golden and the pudding is set.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Stale bread — It is important to use stale bread as it absorbs the egg and milk mixture better. If you don't have stale bread, you can toast fresh bread cubes in the oven for a few minutes until they dry out slightly.

Tips & Tricks

• For a more indulgent version, you can add cooked bacon or pancetta to the sautéed vegetables.
• Experiment with different types of cheese to customize the flavor of the dish.
• Serve Toc' in Braide with a side of fresh salad for a complete meal.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Feel free to add herbs such as thyme or rosemary for additional flavor.

Serving advice

Serve Toc' in Braide warm, either as a main course or as a side dish. It pairs well with a fresh green salad and a glass of Italian red wine.

Presentation advice

To enhance the presentation, sprinkle some freshly grated Parmesan cheese and chopped parsley on top of the baked Toc' in Braide. The golden crust and vibrant colors of the vegetables will make it visually appealing.