Ratatouille Bread Pudding
Brunch
Ratatouille Bread Pudding

Recipe by: Tamron Hall & Lish Steiling

Cook Time: 90 minutes

Crowd pleaser!

Our pals Tamron Hall and Lish Steiling share this crowd-pleasing brunch recipe from their book A Confident Cook.  This bread pudding has all the deep flavors of Ratatouille but comes together easily in Hot Dish and can be prepared the night before.  Pro tip: slice and pan fry the leftovers the next day!

Excerpted with permission from A Confident Cook by Tamron Hall & Lish Steiling, published by © 2024 HYPERION AVENUE.

Ingredients

Serves 8
  • 1 small graffiti eggplant, cut into ½-inch pieces
  • 2¾ teaspoons kosher salt, divided
  • 7 large eggs, at room temperature
  • 3 cups heavy cream, at room temperature
  • 1 cup freshly grated Parmigiano-reggiano cheese
  • 1 (13-ounce) piece of sourdough bread, torn into 1- to 2-inch pieces
  • 3 tablespoons olive oil, plus 1 teaspoon
  • 1 medium zucchini, quartered and cut into ⅓-inch pieces
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 3 cloves garlic, chopped
  • ½ teaspoon red pepper flakes
  • 1 (6.8-ounce) jar sun-dried tomatoes in oil, drained and chopped
  • 1 cup basil leaves, torn or roughly chopped
  • 8 ounces (about 2 cups) shredded mozzarella cheese
Cookware Used
Great Jones x Lamson 6” Chef’s Knife
In collaboration with America’s best knife maker
$150
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Hot Dish
9 x 13-Inch Ceramic Casserole Dish
$90$55
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Big Steam
A Multitasking Essential
$50$35
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Deep Cut
10-Inch Stainless-Steel Sauté Pan
$125
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  1. Place the diced eggplant in a colander and season with 1 teaspoon kosher salt. Toss well to coat, and allow the eggplant to sit for 15 minutes. 
  2. Using your hands, squeeze the eggplant to remove any excess liquid. Place the eggplant on a clean dish towel. Wrap the eggplant in the towel and wring to remove any residual liquid. Set aside.


  3. Meanwhile, in a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, and 1 teaspoon salt. 


  4. Add the bread pieces to the bowl and, using a rubber spatula, submerge the bread in the custard. Allow the bread to soak while you prepare the vegetables.
  5. Oil a 9 x 13-inch baking dish with 1 teaspoon olive oil. Preheat the oven to 350 degrees F.
  6. Heat a large skillet over medium-high heat. Add the oil to the pan and swirl to coat the bottom. 


  7. Add the dried eggplant to the pan and cook, stirring often, until the eggplant is golden brown and beginning to soften, about 5 minutes. 
  8. Add the zucchini, red pepper, onion, garlic, red pepper flakes, and ¾ teaspoon kosher salt to the pan and stir to combine.
  9. Cook, stirring often, until the vegetables are fragrant, beginning to soften, and have just a whisper of golden brown, about 7 minutes.
  10. Stir in the sun-dried tomatoes and remove the pan from the heat. Allow the mixture to cool for about 5 minutes.
  11. When the mixture has cooled slightly, add the vegetables to the bowl with the bread, along with the torn basil, and stir to combine.
  12. Pour half of the mixture into the prepared pan. Sprinkle with half of the shredded mozzarella cheese. 


  13. Top with the remaining bread mixture and sprinkle the remaining mozzarella on top.
  14. Bake the bread pudding for about 50 minutes or until the casserole is golden brown on top, bubbly around the edges, and a toothpick inserted in the center comes out clean. 
  15. Allow the bread pudding to rest for 10 minutes before serving.