Recipes
Vegan & Wheat-Free Savory Bread Pudding
This savory bread pudding can be made ahead and chilled or frozen for an easy morning after Holiday breakfast or brunch. The savoriness comes from lots of veggies and crumbled sausage, and is fantastic topped with maple syrup.
- Prep Time30 min
- Ready in90 minutes
Ingredients
- 1 loaf gluten-free bread cut into cubes and dried out (overnight)
- 8 ounces meat-free crumbles
- 1/2 pound sliced mushrooms
- 1 yellow or red onion, chopped
- 1 bell pepper, chopped
- 2-3 garlic cloves, minced
- 2 cups cubed and roasted (or frozen) butternut squash
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh rosemary, sage, thyme or savory (or a mix)
- 1 c. Coconut cream
- 3 cups non-dairy milk
- 2 cups shredded non-dairy cheese
Cooking Instructions
Heat a large skillet over medium-high heat and cook your preferred sausage crumbles in a little oil until nice and browned, set aside. Add a little more oil to the skillet then add the mushrooms and onions, stirring until they become soft. Add the bell peppers and continue to cook until somewhat soft. Add the garlic and cook for 2 more minutes.
Put your prepared bread cubes into a large bowl. Pour the cooked veggies and juices into the bowl along with the prepared crumbles. Mix well. Add your herbs and mix again.
Combine the coconut cream and non-dairy milk, then pour half to 2/3 over the bread mixture. Mix really well and let it sit for one hour or more Top with the remaining mixture and fold in the shredded cheese.
Pour into an appropriate sized baking dish (you will want the ingredients to be at least 1 1/2 – 2 inches thick in the dish) making sure to coat the dish with oil.
At this point you can refrigerate or even freeze this dish. If frozen, let it thaw in the refrigerator before baking.
Bake for 50 minutes in a 375° oven. If cold, add at least 20 minutes to the baking time and use thermometer to test for doneness in the middle (155 – 160).
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