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Southern vegetable breadpudding

Southern Vegetable breadpudding

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. 

Course Main Course, Side Dish
Cuisine Mediterranean, Spanish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 2
Author BBQ Bastard


  • 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


  1. 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. 

  2. 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. 

  3. 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. 

  4. Cut the grilled mushrooms in half again and add them to the cast iron skillet with the other ingredients.

  5. Let cook for about 2 minutes and pour in the bourbon. Let cook 4 minutes so the alcohol evaporates.

  6. 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.

  7. 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. 

  8. Add the vegetables to the mixture and stir it through.

  9. 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. 

Serve as a full blown vegetarian meal with some delicious coleslaw or with a nice piece of meat (not needed).