Eggplant Bread Pudding Weight or Volume Ingredients 3 cups manufacturing cream 8 cups bread, 2”cubed 1 ½ pounds eggplant, thick slice, grilled, ½ cup parsley, chopped 2 teaspoons rosemary, chopped ½ teaspoon salt ¼ teaspoon black pepper 1 clove garlic, minced 3 eggs, lightly beaten 1 egg white 1 cup Swiss cheese, grated Procedure: Combine 2 cups of cream and bread, cover, chill 30 minutes. Saute parsley, rosemary, salt, pepper, and garlic 1 minute, chop eggplant and add, stir, briefly sauté, remove from heat. Combine remaining cup of cream, eggs, egg white, whip slightly. Layer from bottom to top, 2 cups of bread mix, eggplant mix, 1/3 of the cheese, remaining bread mix, remaining cheese, then pour the egg mix over the top and press in lightly. Bake at 375 until set, if it starts to brown too much cover with aluminum foil.