a squash hit
Summer Squash Bread Pudding
Serves 8 (I calculate serving 8 it would be around 260 calories a serving)
(this can serve 16 as a side dish, the picture below is about half of a 1/16th serving...so good I ate half before I remembered to document)
original recipe found here:
http://thesisterproject.com/orloff/whoo-hoo-its-time-for-summer-fest-2010/
I have made modifications.
8 cups zucchini or other summer squash, grated on the large holes of a box grater (about 4 - 6 medium squash)(I used half zucchini and half yellow crook neck)
2 T kosher salt (see below for discussion on the salt issue)
5 eggs, lightly beaten
1/2 baguette, cut into 1 inch cubes (for the calorie count I used 3 cups bread cubes...in reality I am not sure, I used enough to fill the roasting pan in one layer)
1 cup milk or cream (I used half and half)
4 oz ricotta or farmer’s cheese (I used 8 ounces)
1 cup grated gruyere, cheddar or other firm cheese (I used a mild cheddar) )
freshly ground black pepper
dried or fresh herbs (optional)(I used about 2 Tablespoon fresh minces basil)
375 F.
Butter a 9 x 13 inch baking dish. (I used Pam in a non stick roasting pan.)
"Combine eggs, milk or cream and cheeses in a large bowl. Add a grind or two of freshly ground pepper, and, if you like, 1/2 teaspoon of dried thyme or a tablespoon of fresh herbs of your choice (basil is lovely.) Stir gently to combine, fold in the bread cubes, and leave to soak all together."
The blog says what is quoted below but I disagree and note why:
"Put half the julienned squash in a colander in the sink, and sprinkle with half the salt. Put the rest of the squash in the colander, and sprinkle with the remaining salt. Leave to drain in the sink for at least 30 minutes."
(I did this and would not do it again, so not worth it. Next time I will skip the salt and soak step and go straight to the squeezing in a tea towel step but you do need to squeeze hard and get the squash as dry as possible for this to be good.)
"Return to the squash. Rinse it thoroughly under running water and then squeeze out as much liquid as you can. Squeeze some more. You won’t be able to get it really dry, but you want it as firm and un-soaking-wet as possible. Sometimes I give it a whirl in a salad spinner for good measure. Squeeze one last time with paper or clean cloth towels to get the last of the possible-to-remove moisture out."
"Stir the squash into the egg mixture, gently, and turn all into the prepared baking dish. Bake for 45-50 minutes, until golden brown on top. Serve hot, warm or cold for dinner, lunch or brunch."
I baked for 50 minutes under tinfoil then immediately returned to oven for about 5 more minutes with tinfoil off while my oven was ramping up to the 500 F. convection roast that I'd set it for. I watched it closely during this last bit and removed it when it started to brown. I got the most perfect browned edges this way and the inside was nice and moist.
I have (as do so many of us) excess summer squash. I've been grating it and draining it (not with salt) in a colander overnight then freezing it. I hope this works with the frozen bounty. It was VERY good.
Serves 8 (I calculate serving 8 it would be around 260 calories a serving)
(this can serve 16 as a side dish, the picture below is about half of a 1/16th serving...so good I ate half before I remembered to document)
original recipe found here:
http://thesisterproject.com/orloff/whoo-hoo-its-time-for-summer-fest-2010/
I have made modifications.
8 cups zucchini or other summer squash, grated on the large holes of a box grater (about 4 - 6 medium squash)(I used half zucchini and half yellow crook neck)
2 T kosher salt (see below for discussion on the salt issue)
5 eggs, lightly beaten
1/2 baguette, cut into 1 inch cubes (for the calorie count I used 3 cups bread cubes...in reality I am not sure, I used enough to fill the roasting pan in one layer)
1 cup milk or cream (I used half and half)
4 oz ricotta or farmer’s cheese (I used 8 ounces)
1 cup grated gruyere, cheddar or other firm cheese (I used a mild cheddar) )
freshly ground black pepper
dried or fresh herbs (optional)(I used about 2 Tablespoon fresh minces basil)
375 F.
Butter a 9 x 13 inch baking dish. (I used Pam in a non stick roasting pan.)
"Combine eggs, milk or cream and cheeses in a large bowl. Add a grind or two of freshly ground pepper, and, if you like, 1/2 teaspoon of dried thyme or a tablespoon of fresh herbs of your choice (basil is lovely.) Stir gently to combine, fold in the bread cubes, and leave to soak all together."
The blog says what is quoted below but I disagree and note why:
"Put half the julienned squash in a colander in the sink, and sprinkle with half the salt. Put the rest of the squash in the colander, and sprinkle with the remaining salt. Leave to drain in the sink for at least 30 minutes."
(I did this and would not do it again, so not worth it. Next time I will skip the salt and soak step and go straight to the squeezing in a tea towel step but you do need to squeeze hard and get the squash as dry as possible for this to be good.)
"Return to the squash. Rinse it thoroughly under running water and then squeeze out as much liquid as you can. Squeeze some more. You won’t be able to get it really dry, but you want it as firm and un-soaking-wet as possible. Sometimes I give it a whirl in a salad spinner for good measure. Squeeze one last time with paper or clean cloth towels to get the last of the possible-to-remove moisture out."
"Stir the squash into the egg mixture, gently, and turn all into the prepared baking dish. Bake for 45-50 minutes, until golden brown on top. Serve hot, warm or cold for dinner, lunch or brunch."
I baked for 50 minutes under tinfoil then immediately returned to oven for about 5 more minutes with tinfoil off while my oven was ramping up to the 500 F. convection roast that I'd set it for. I watched it closely during this last bit and removed it when it started to brown. I got the most perfect browned edges this way and the inside was nice and moist.
I have (as do so many of us) excess summer squash. I've been grating it and draining it (not with salt) in a colander overnight then freezing it. I hope this works with the frozen bounty. It was VERY good.