Savory Bread and Cheese Pudding
Sprouted wheat and wild yeast sourdough bread, pastured eggs, fresh milk, spinach, onions, garlic, sweet peppers and aged cheeses..
Savory Bread and Cheese Pudding
A riff on a recipe by the Moosewood Collective
1 cup fresh whole milk
3 pastured eggs
2-3 pieces stale sprouted wheat bread
2-3 pieces stale wild yeast sourdough bread
1 cup fresh spinach, chopped
1/2 small yellow onion, chopped
2 sweet peppers, thinly sliced
2 cloves garlic, minced
1 1/2 cups grated aged white cheddar cheese
1/2 cup grated Grana Padano cheese
1 1/2 teaspoons coarse-grain mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
butter
Whip milk into eggs, stir in mustard and season with cayenne, sea salt and black pepper. Set aside.
Tear bread into 1-inch cubes and place into a bowl. Sauté onions, peppers and garlic in butter over high heat until slightly browned, about 2 minutes. Scrape into bowl with bread.
Cook spinach until wilted, about 1 minute. Squeeze out excess moisture, then add spinach to the bowl with the bread and onions. Add grated cheeses and toss all by hand to combine.
Transfer bread mixture to a buttered skillet and pour milk mixture over the top, pressing down with a spoon to coat the bread. Top with sliced Roma tomatoes, then cover and bake in a 350 degree oven for 20 minutes, then uncover and cook until golden brown, about 15 minutes more.
Allow to cool 5 minutes before serving.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
