(Sorry if this is wonky, trying to get the hang of this.)
It’s leftover time!
I had a bunch of hoagie roll butts leftover from Philly Cheezesteak night. So what’s a ronin to do with leftover bread?
Well bread pudding of course! Usually, bread pudding is served as a dessert, but today we go savoury! I had some leftover leek and mushrooms to get rid of, too. Perfect.
First, chop the leftover bread and oven bake it to dry. I had about 6 cups. 150C/325F for 20 min or until crusty.
For the base, I used my tofu quiche recipe:
1 box silken tofu, drained (firm will work)
1/2 cup soy milk
2 tablespoons nutritional yeast
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
1 teaspoon turmeric
1 Tablespoon olive oil
Once the bread is dry, toss together bread, cooked veggies, and tofu mix and put them in your bread pan.
Bake 200C/400F for 30 minutes.
*Roll some cherry tomatoes in oil and throw them in the oven while the bread pudding is cooling. Roasted tomatoes make a great accompaniment!