Skip to Content

Eggplant, Bell Peppers & Parmesan Bread Pudding

This is great side dish for braised meats.
Serves 12

  • 1 - 2 pound loaf sourdough bread, cut into 1 inch cubes
  • 1 - 1.75 pound bag Windset Adagio Eggplant, sliced into rounds
  • 8 large eggs
  • 1 cup flour
  • 1 1/2 cups Parmesan, grated
  • 1/2 cup olive oil
  • 2 large shallots, sliced
  • 1 tablespoonfresh thyme, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup butter
  • 2 cups whole milk
  • 1 1/2 cupswhipping cream
  • 1 1/2 teaspoons kosher salt
  • 6 Windset Maestro Bell Peppers


Heat oven to 450F. Place the whole Windset Maestro Bell Peppers on a baking sheet and roast in the oven until charred, about 20 minutes. Place the Windset Maestro Bell Peppers in a bowl and cover with plastic wrap. Let the peppers sit until cool and seed and peel. Set aside. Turn the oven down to 350F.

Lightly beat 2 eggs in a small, shallow bowl and place the flour in another small shallow bowl. Heat the olive oil in a deep 12 inch nonstick skillet over medium heat. Working in batches, dip the eggplant into the egg mixture and then into the flour and shake off excess flour. Fry Windset Adagio Eggplant 4 to 5 slices at a time, turning over once, until golden brown. Transfer to paper towels. Season with salt.

Heat the whipping cream and milk over medium heat and just bring to a simmer. Remove immediately. In a large mixing bowl, whisk the remaining 6 eggs and slowly whisk in the warm cream.

Heat the 1/4 cup of butter in a small skillet over medium heat and add the shallots, garlic and the fresh thyme. Sauté briefly for 3 minutes and remove from the heat.

Place the cubed sourdough bread in a large mixing bowl and add the cream mixture and the butter mixture. Mix well.

Butter a 13 by 9 inch baking dish and place half of the bread mixture at the bottom. Layer the Windset Adagio Eggplant slices on top of the bread and sprinkle with 3/4 cup of grated Parmesan. Place the roasted Windset Maestro Bell Peppers on top of the cheese and cover with the remaining half of the bread mixture. Sprinkle the remaining 3/4 cup of Parmesan over the top and bake at 350F for 50 to 60 minutes, or until a skewer placed in the center comes out clean. Slice and serve.