Southern Vegetable Breadpudding: More than just a side!
This southern vegetable breadpudding is a great example of what The BBQ Bastard stands for. I started this blog to share my experiments that go beyond the classic KCBS style. Vegetarian meals are among them. They usually don’t get much attention but hey… I like it! Those who skip this won’t know what they are missing!
Disclosure: "This post may contain test products and affiliate links. All opionions shared are my own."
Smoked Mushroom Breadpudding
A while ago I wrote a review about Steven Raichlen’s “Project Smoke” (buy now for $15) . In that review I mentioned some recipes that inspired me. The Smoked Mushroom Breadpudding was one of them! The idea of making a vegetable breadpudding speaks to my imagination. I played with the idea of making the breadpudding like it was mentioned in the book. Somehow I thought it was rather a recipe for during winter. So expect me to try the original recipe one day served with a nice piece of game! This time I’m going for some summer vibes on my Napoleon Rogue. I added vine wood to the cast iron tray for a smokey touch. For those in doubt if it works! Ask me for the evidence :). I have a low quality movie from this session.
Southern Vegetable Breadpudding
It’s always hard to come back to reality after a nice holiday with the family. We went to the South of France (Cahors to be precise). A region that produces tons of delicious juicy vegetables, great wine and further in the south even goat cheese. To expand the holiday feeling I made this “Southern Vegetable Breadpudding” packed with flavours from the south. Think of bell pepper, sage, pine nuts and goat cheese. I use the goat cheese instead of the cream from the original recipe. It got about the same texture but more taste. It’s delicious! For those who don’t like goat cheese just use the cream but I hope you still want to try it. It’s really awesome.
A meaty texture
This southern vegetable breadpudding consists of delicious grilled vegetables. Look at those marvelous mushrooms. I used half of them for my latest recipe: the marinated grilled mushrooms! You need to try them! Besides grilling the vegetables you can also toast the bread. By doing this you’re not only improving the flavor! It also leads to a very nice texture! However it was not the intention it felt like I was eating somekind of meatloaf. So for me it’s more than just a side! It feels like eating a complete meal. Being a meat lover I’m not opposed against vegetarian food! Some meals are just that good you don’t miss the meat. For me this is one of them.
Thank you for taking a moment to check out this southern vegetable breadpudding. You managed to read a post about vegetarian BBQ made on a gas grill! Congratulations for being open minded. I hope you like what I share! If you do take a moment to help me sharing this post or have a chat in the comment box below or over here at Facebook.
Who said a breadpudding needs to be sweet? This savory southern breadpudding with mediterranean influences proves you can make a delicious vegetarian meal without missing a piece of meat! If you can't help yourself and miss your piece of meat I suggest some delicious grilled chicken along with this southern breadpudding.
- paris mushrooms 250 Gr
- sushi vinegar 2 tbsp
- fish sauce 2 tbsp
- red bell pepper 1
- yellow bell pepper 1
- spring onions 3
- bourbon 2 tbsp
- old toast bread 5 slices
- sage 8 leaves
- olive oil 2 tbsp
- pine nuts 2 tbsp
- goat cheese 150 gr
- eggs 3
- ground nutmeg 1/8 tsp
- salt ¼ tsp
- pepper ¼ tsp
- dried tomato olive flakes ¼ tsp
Prepare your BBQ for direct grilling at 200°C/400°F and add some smokewood to the fire.
When using a gas grill like the Napoleon Rogue I used put some woodvines in a cast iron pan and put it on top of the middle burner until it's smoking. Close the middle burner and move the pan to the left burner so it stays hot but the wood doesn't get too hot. Otherwise it will enflame.
When the smoke turns blue start grilling your vegetables and bread until it's nicely charred. For the mushrooms I use a metal sieve so they don't the quartered mushrooms don't get the chance to slip through the grates. Before you start grilling the mushrooms you marinate them in 2 tbsp. fish sauce and 2 tbsp. sushi vinegar.
Once the vegetables and bread are grilled you let them cool down. Meanwhile put a cast iron skillet on the heat source and add the olive oil, pine nuts and thinly chopped fresh sage. Cook until the pine nuts are golden brown. Stir every once in a while to prevent the pine nuts from burning.
Cut the grilled mushrooms in half again and add them to the cast iron skillet with the other ingredients.
Let cook for about 2 minutes and pour in the bourbon. Let cook 4 minutes so the alcohol evaporates.
Meanwhile break up 3 eggs in a large bowl and add 150 gr. goat cheese, pepper, salt, nutmeg and the optional olive/tomato flakes. Stir thouroughly until you get a smooth mixture.
Dice the grilled bread and add it to the mixture. Mash the bread until it has absorbed the mixture and forms a nice puree with pieces.
Add the vegetables to the mixture and stir it through.
Put everything back in the cast iron skillet and cook on an indirect heat source (200°C/390°F) until the Mediterranean breadpudding is ready (about 45 min.). You'll know when it's time when the middle of the cake can be pierced without leaving a sticky substitute to your knife.
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made! In this post: - I used the Napoleon Rogue Gas Grill I got from Napoleon grills for 5 months to test their product! I'm not paid to share there product. - There are affiliate links on the book "Project smoke" "Vinewood chips" and "Cast iron skillet"