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"Ive long enjoyed making and
serving bread puddings, which offer a great way to use up the
last few pieces of bread in a loaf and vegetables that are getting
a bit tired. This is sort of a cheesy cousin to baked stuffings,
but with more emphasis on the vegetables than the bread."
- Nava Atlas
Vegetable Bread Pudding
- 4 slices whole grain bread, torn into
3/4 cup low-fat milk, rice milk, or soy milk
2 tablespoons olive oil
1 medium to large onion, finely chopped
4 cups finely chopped vegetables of your choice (see options,
1 to 1 1/2 cups grated mild white cheese or nondairy cheese
1/4 cup nonhydrogenated mayonnaise
1 tablespoon minced fresh dill or 1/2 teaspoon dried
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Salt and freshly ground pepper to taste
Wheat germ for topping
- Preheat the oven to 350°F (175°C).
- 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 sauté 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.
Makes 6 servings.
Recipe provided courtesy of Nava Atlas;
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