Vegetable Bread Pudding

Recipe Ingredients

4		Whole grain bread - torn small pieces
3/4 cup	177ml	Low-fat milk, rice milk, or soy milk
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - (to large) - finely chopped (medium)
4 cups	584g / 20oz	Finely-chopped vegetables of your choice
1 cup	146g / 5.1oz	Grated mild white cheese - (to 1 1/2)
		= (or nondairy cheese)
1/4 cup	59ml	Nonhydrogenated mayonnaise
1 tablespoon	15ml	Minced fresh dill
		= (or 1/2 tspn dried dill)
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
		Wheat germ - for topping

Recipe Instructions

Preheat the oven to 350 degrees.

Place the torn bread in a mixing bowl and pour 1/2 cup of the milk over it. Stir to moisten the bread, then set aside until needed.

Heat the oil in a large skillet. Add the onion and saute over medium-low heat until the golden and just beginning to turn brown.

Add the vegetables of your choice and just enough water to keep the skillet moist; cover and steam until just tender, 5 to 8 minutes.

Combine the vegetable mixture with the bread in the bowl and stir in the remaining ingredients, including the remaining 1/4 cup milk. Mix well, then transfer to a shallow 2-quart round or square baking dish. Sprinkle a generous layer of wheat germ over the top as desired.

Bake for 35 to 40 minutes, or until the top is golden and just beginning to turn crusty. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

This recipe yields 6 servings.

Description:

"This is sort of a cheesy cousin to baked stuffings, but with more emphasis on the vegetables than the bread."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.