Celebrity Chef Mitchie Sison’s melt-in-your-mouth savory dish will get your kids to eat vegetables— and love them too!

Photography Mark Jacob

Serves 4 to 5 people
Ingredients:

1 loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons butter (3/4 stick)
1 can button mushroom
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 cup chopped spinach
2 carrots, cut into large cubes
3 1/2 cups heavy whipping cream
8 large eggs
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup finely grated
Parmesan cheese


Procedure:
1. Preheat oven to 375°F.
2. Butter 13x9x2-inch glass baking dish.
3. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into one-inch cubes (about 10 cups loosely packed).
4. Place cubes in a large bowl. Add oil, thyme and garlic. Toss to coat.
5. Spread cubes out on a large-rimmed baking sheet. Sprinkle with salt and pepper.
6. Bake until golden and slightly crunchy, stirring occasionally for about 20 minutes. Return toasted bread cubes to same large bowl.
7. Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, carrots, bell pepper and spinach. Sauté, until soft and juices have evaporated, for about 15 minutes.
8. Add sautéed vegetables and parsley to bread cubes.
9. Whisk heavy cream, eggs, salt and ground pepper in large bowl.
10. Mix custard into bread and vegetables.
11. Transfer stuffing to prepared dish. Sprinkle cheese over.
12. Preheat oven to 350°F.
13. Bake pudding uncovered for about one hour until set and until top is golden. Let stand for 15 minutes.

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