Gluten Free Savory Bread Pudding
Ingredients
The base
-
10
large
eggs
-
2
cups
milk
-
8
ounces
gluten free bread
-
1
cup
cooked quinoa
The vegetables
-
1
tablespoon
extra virgin olive oil
-
1
large
onion, chopped
-
1
large
red pepper, chopped
-
4
ounces
fresh spinach, chopped
-
14.5
ounces
artichoke hearts, patted dry and chopped
The seasonings and cheese
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper, fresh ground
-
6
ounces
goat cheese, crumbled
-
2
ounces
parmesan cheese, grated
The vegan option
-
24
ounces
organic silken tofu
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper, fresh ground
Instructions
- Preheat the oven to 350°F and spray a baking dish with oil.
- Heat olive oil in a skillet over medium heat, add onion and red pepper, and cook for 8 minutes.
- Add spinach to the skillet and cook until wilted, about 3 to 4 minutes.
- In a blender, process tofu, milk, salt, and pepper until smooth for the vegan option.
- In a bowl, whisk together eggs, milk, salt, and pepper, then stir in bread and quinoa, letting it sit for 5 minutes.
- Add the cooked vegetables, artichoke hearts, and goat cheese to the egg mixture.
- Transfer the mixture to the prepared baking dish and sprinkle with parmesan cheese.
- Bake for 45 to 50 minutes until set and a toothpick inserted in the center comes out clean.
Nutrition Facts (estimated)
Servings
8
Calories
407
Total fat
21.1g
Total carbohydrates
39.9g
Total protein
24.6g
Sodium
827mg
Cholesterol
263mg
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