Leftover Squash idea: Squash Bread Pudding

Hey All, I know it's a busy week and we all have alot to cook and get ready. I just had a quick thought and threw together something really quickly. It came out fantastic and I thought I'd pass it on.

I had to clean out my fridge for the grocery shopping , in doing so I found that I had alot of extra bread and some zucchini and yellow squash I hadn't used. I immediately thought hmmm How about a bread pudding??
Ya know here is a thought, Any squash would do here. You could also use pumpkin or sweet potatoes. This would be a great little treat to make with any "squash-type" leftovers...those dinner rolls and left over squash and /or sweet potatoes... YUM !!!

Here it is:

Squash Bread Pudding

2 cups Whole Milk or Half and Half

6 Eggs

1 1/2 cups cooked Squash 

(I roasted squash cubes in 2 tbsp butter on a cookie sheet for 30 minutes)

1 tbsp Cinnamon

1 tsp Pumpkin Pie Spice

1 cup Sugar

2 tsp Vanilla

4 cups Bread (cubed)

** Optional Add ins: Raisins, Dried Cranberries, Nuts

Preheat oven to 375° f

Place Bread in 9x13 baking dish

Combine all liquid ingredients in a blender.

Blend until smooth.

Add sugar. Blend until Sugar dissolved.

Pour mixture over Bread in baking dish.

Let sit and soak. (until oven is warm or at least15 mins)

Place baking dish on top of cookie sheet in case of spill over.

Bake in 375° oven for 1 hour or until toothpick in center comes out clean.
Enjoy!

Italian Wednesday! Stuffed Eggplant Caponata

How great has this week been? Awesome Weather, Brighter Skies...and a Delicious Menu!
Tonight's Easy Dinner is a Vegetarian's delight but so fulfilling every one in the family will love it!

Stuffed Eggplant Caponata

Ingredients:

2 Medium Eggplants

(serves 4)

1 cup diced Yellow Onion

1/2 cup sliced Bell Pepper

1/2 cup sliced Roasted Red Pepper

2 cloves Garlic diced

2 cups cubed Bread

(I used day old french bread)

2-4 tbsp Tomato Paste

1 stalk Celery (diced small)

1./4 cup Olive Oil

1/4 cup Parmesan Cheese

1/4 cup Red Wine Vinegar

4 tbsp Sugar

2 tbsp Red Crushed Pepper

2 tbsp Oregano (dry)

2 tbsp Basil (fresh, chopped finely)

Instructions:

Split Eggplant in half lengthwise.

Slice into eggplants as you would an avocado, making cubes within the eggplant.

Remove eggplant from skin, leaving skin shell intact. (leave a little bit of the white, just enough so that the eggplant can retain it's shape).

In a large saute pan at high heat, warm 1/8 cup Olive Oil. Add onions, celery and green pepper. Saute until onions translucent.

Lower heat to medium. Add Red Peppers and Garlic saute until well combined. Add remaining olive oil. Saute until cohesive. Add spices. Saute until well blended.

Add Vinegar and Sugar. Blend until sugar melts through. Add tomato paste. Saute until tomato paste melts into mixture. Add Bread Combine and cover. Simmer on medium low for 5-7 minutes or until bread is softened and heated through.

Preheat oven to 375°

On a baking sheet, place Eggplant shells.

Fill Eggplant shells with Sauteed mixture.

Sprinkle with Parmesan and bake for 20-25 mins, until softened and slightly browned.

Remove from oven.

May serve at this point.

or

Top with Mozzarella cheese

Bake 10-12 minutes until Hot melted and bubbly.

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