Savoury Bread Pudding

(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

Combine and blend!

While those are baking,  blend your base and cut up your leftover veggies, sautéing until soft.  I added some oregano and fresh basil here.

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.
Take out and let set another 15 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!
Look at that beauty!!! I can feel my hangover curing already.



Serve with those roasted cherry tomatoes.
Mmmmmmm.
Makes a perfect brunch!
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4 thoughts on “Savoury Bread Pudding

    1. theveganronin says:

      I made some peppery seitan, sliced it thin, then fried it! Caramelize the onions and peppers. Put them all together on a crusty hoagie roll and grill/braise it in the oven until the cheeze melts! YUM

      1. Annamandabella says:

        Thank you sooooo much! More importantly, our full bellies thank you. Before your blog I would never have thought of making my own seitan roll, it works perfectly for slicing. You will know me because I am following your delectable tofu trail, you’re the best Ronin!!

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