Estate Dinners

Cheesy Summer Squash and Zucchini Bread Pudding

Name: Cheesy Summer Squash and Zucchini Bread Pudding
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 large onion, peeled and cut into ½-inch pieces; 2 medium zucchinis, halved lengthwise and cut into ¼-inch slices, about 2 cups; 2 medium yellow squash, halved lengthwise and cut into ¼-inch slices, about 2 cups; 1 (12 ounce) baguette, cut into ½-inch cubes, about 4 cups; 4 eggs, beaten; 1 ½ cup milk; 1 tablespoon chopped fresh parsley; 1 teaspoon ground oregano; 1 teaspoon ground basil; ½ teaspoon ground rosemary; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 2 to 4 drops hot pepper sauce; 2 ounces provolone cheese, shredded, about ½ cup, divided; 2 ounces fontina cheese, shredded, about ½ cup, divided; 2 ounces Parmesan cheese, shredded, about ½ cup, divided

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The Strategy:

Sautéing summer squash and zucchini until golden brown brings out their sweet flavor before they are folded into this savory custard. Letting the bread cubes soak in the egg and milk mixture guarantees a puffy, moist, and wonderfully tender pudding. Bake until the top is beautifully browned and bubbling with melted cheese for a crowd-pleasing side or main dish.

Serves: 6 to 8 as a Side Dish | Total Time: 45 minutes prep plus 1 hour chillin’ and 45 minutes to bake

Ingredients

For the vegetables

2 tablespoons olive oil
1 large onion, peeled and cut into ½-inch pieces
2 medium zucchinis, halved lengthwise and cut into ¼-inch slices, about 2 cups
2 medium yellow squash, halved lengthwise and cut into ¼-inch slices, about 2 cups

Bread and Custard Base

1 (12 ounce) baguette, cut into ½-inch cubes, about 4 cups
4 eggs, beaten
1 ½ cup milk

For the herbs and seasonings

1 tablespoon chopped fresh parsley
1 teaspoon ground oregano
1 teaspoon ground basil
½ teaspoon ground rosemary
1 teaspoon kosher salt
½ teaspoon coarse black pepper
2 to 4 drops hot pepper sauce

For the cheese blend

2 ounces provolone cheese, shredded, about ½ cup, divided
2 ounces fontina cheese, shredded, about ½ cup, divided
2 ounces Parmesan cheese, shredded, about ½ cup, divided

Raw cooking ingredients for Cheesy Summer Squash and Zucchini Bread Pudding arranged beautifully on a clean kitchen counter.

Instructions

Sauté the vegetables

Heat the olive oil in a skillet over medium-high heat.
Add the onion, zucchini and squash.
Cook until soft and beginning to turn brown, about 5 minutes.
Remove the pan from the heat.

Assemble the bread pudding

Coat an 11 x 7 x 2-inch baking dish with vegetable oil spray.
Pour the bread cubes into the baking dish.
Top with the vegetables, and half of each of the cheeses.
Whisk together the eggs, milk, parsley, spices, salt, pepper and as much hot pepper sauce as you like.
Pour over the bread cubes and veggies smushing down the bread cubes to make sure everything is submerged in custardy goodness!
Top with the remaining cheese.

Chill and bake

Cover the baking dish with plastic wrap and chill for at least 1 hour or as much as overnight.
Preheat the oven to 325°.
Remove the plastic wrap and bake until the top is golden and puffy, about 45 to 50 minutes.
Let the casserole rest for 10 minutes before serving.

Home cook prepared steps for assembling and cooking Cheesy Summer Squash and Zucchini Bread Pudding.

The full recipe lives in the Vault

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The Heart of the Table

This warm, golden bread pudding is the ultimate comfort food, bridging the gap between summer's fresh harvest and cozy home cooking. When placed on the table, its bubbling, cheesy crust and savory aroma draw everyone in, creating a shared moment of warmth and pure satisfaction.

An appetizing, fresh serving of cooked Cheesy Summer Squash and Zucchini Bread Pudding displayed beautifully on a styled dining table.

The Art of the Host

a hand-crafted walnut baker's lame with an adjustable razor blade
a pair of professional-grade stainless steel locking kitchen tongs
a set of minimalist, mouth-blown crystal coupe glasses with slender stems
a professional Hawthorne strainer with a tight-coil spring
a set of heavy-gauge, satin-finished stainless steel mixing bowls
a hand-woven natural rattan oval banneton proofing basket

Neighborly Grace

THE PRESENTATION: Serve the bread pudding warm in a handsome ceramic baking dish, garnished with a light sprinkle of fresh Italian parsley for a pop of green.
THE POUR: A crisp Pinot Grigio or a sparkling apple cider with a dash of bitters to cut through the rich, cheesy custard.
THE VIBE: Covered Veranda. A gentle breeze cools the air as guests enjoy a relaxed weekend brunch, enjoying the savory, comforting bake.

Chef’s Recommendations

The Main It Accompanies: Roasted Chicken (or Turkey) with Herb Butter
The Sharp Green: Kale Salad with Strawberries & Goat Cheese
A Sweet Finish: Salted Caramel Ice Cream with Chocolate Chunks
The Glass Alongside: The Lucky Clover

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Cheesy Summer Squash and Zucchini Bread Pudding

Cheesy Summer Squash and Zucchini Bread Pudding

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps