Mediterranean vegetable bread pudding

A savoury bread bake with roasted vegetables, eggs and feta.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes

What still needs a real kitchen

Confirm the custard sets in 30 to 35 minutes
Photograph the finished dish

Time: About 1 hr 15 min; estimated
Serves: 2; see below
Energy: 490 kcal; per serving
Protein: 26 g; per serving

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Ingredients for 2 servings

2 servings

Check off ingredients as you go.

200 g courgette, cut into 2 cm pieces
150 g red pepper, cut into 2 cm pieces
10 ml olive oil, divided
3 eggs, large
200 ml milk, semi-skimmed (2%)
½ tsp dried oregano
120 g white bread, cut into 2 cm cubes, a day old if possible
60 g feta, broken into pieces

Contains eggs, gluten, milk. Check the labels on packaged ingredients:

white bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
feta. Some feta is made with animal rennet; check the label if you are vegetarian.

Cooking steps

Heat the oven to 200°C / 400°F (180°C fan). Toss the courgette and red pepper with most of the oil on a tray and roast for 20 minutes, until soft and browned at the edges. Tip off any liquid.
Turn the oven down to 180°C / 350°F (160°C fan). Brush a small baking dish with the last of the oil.
Whisk the eggs, milk and oregano in a large bowl. Fold in the bread, the roasted vegetables and the feta, and leave it to stand for 10 minutes so the bread drinks the custard.
Tip into the dish and bake for 30 to 35 minutes, until set in the centre and golden on top.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.

The useful detail

Drain excess oil or moisture from the vegetables first. Roasted courgette gives up water as it cools, and that water thins the custard and stops it setting.

Make it work for you

One serving is Half the dish. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

Wholemeal bread instead of white
Denser and nuttier, with more fibre.
Per serving: about 10 kcal less, about 2 g more protein, about the same fat.
Soft goat's cheese instead of feta
Creamier, and it melts into the custard.
Per serving: about the same energy, about 1 g more protein, about the same fat.
Unsweetened soya milk
Sets in the same way.
Per serving: about 10 kcal less, about the same protein, about the same fat.
Allergens: Adds soya. The feta still contains milk.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A savoury bread bake counted in full, bread and oil included. The eggs and feta carry the protein and the vegetables most of the volume.

Nutrition per serving
Energy	490 kcal
Protein	26 g
Fat	24 g
of which saturates	9 g
Carbohydrate	44 g
of which sugars	15 g
Fibre	4 g
Sodium	810 mg

Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
Ingredient	Weight used	Source	Energy	Protein
courgette	200 g	FDC 169291Squash, summer, zucchini, includes skin, raw	34 kcal	2.4 g
red pepper	150 g	FDC 170108Peppers, sweet, red, raw	39 kcal	1.5 g
olive oil	9 g	FDC 171413Oil, olive, salad or cooking	80 kcal	0.0 g
eggs	170 g	FDC 171287Egg, whole, raw, fresh	240 kcal	21.1 g
milk	205 g	FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D	103 kcal	6.8 g
dried oregano	0.5 g	FDC 171328Spices, oregano, dried	1 kcal	0.0 g
white bread	120 g	FDC 174924Bread, white, commercially prepared (includes soft bread crumbs)	319 kcal	10.6 g
feta	60 g	FDC 173420Cheese, feta	159 kcal	8.5 g
Whole recipe		Divided by 2	976 kcal	51.0 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge: Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. It cuts cleanly cold and reheats well.
In the freezer: Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
Reheating: Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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