My husband was in a bread making mood last week. Too bad we don’t eat much bread.
But stale bread and a package of Mori-Nu Silken Tofu that I wasn’t sure what to do with made a delicious Savoury Bread Pudding.
Ingredients For Liquid:
1 package silken tofu
2 cups almond milk
2 TBSP egg replacer mixed with 1/2 cup water
2 TBSP Dijon Mustard or horseradish
1 TBSP onion powder
1 TBSP garlic powder
1/2 TBSP poultry seasoning
1 TBSP Apple Cider Vinegar
Salt and Pepper
1 large loaf of stale bread in chunks
2 leeks sliced
1 cup sliced mushroom
2 cloves crushed garlic
1/2 cup chopped fennel bulb
Blend all liquid ingredients together in a blender.
Saute leeks, mushroom, garlic and fennel in a little olive or coconut oil.
In a medium size casserole dish layer first the bread chunks so they cover the bottom of the dish, sprinkle 1/3 of the sauteed vegetables and pour over 1/3 of the liquid. Make 3 layers all together. Cover with tinfoil and let this sit in the fridge for a few hours, I actually made it in the morning and let it sit all day until dinner so the bread could get moist.
Bake at 375F for 45min covered with tinfoil. Take out of the oven top with a little Daiya cheese and bake uncovered for another 15min.