Savory Spinach Bread Pudding Recipes

Ingredients :

1 ounce dried shiitake mushrooms

2 tsp olive oil

1 onion, chopped

4 cloves garlic, minced

2 stalks celery, sliced

2 cups fresh button mushrooms, sliced

1 tsp each: dried thyme and marjoram

1/2 tsp each: dried sage, salt, and black pepper

6 cups fresh whole wheat bread cubes

1 10.5 ounce package firm silken tofu

2 cups milk: almond, rice, soy, or nonfat dairy

2 tbsp seasoned rice vinegar

1 tbsp cornstarch

vegetable oil spray

1 pound fresh spinach

1 tsp toasted sesame oil

1 tsp tamari soy sauce

1 tsp balsamic vinegar

Method :

Soak the dried mushrooms in 1 cup of boiling water until soft, about 20 minutes. Drain, reserving the soaking liquid. Remove the stems with a sharp knife and cut the mushrooms into thin strips.

Heat the olive oil in a large skillet and sauté the onion, garlic, and celery for 5 minutes. Add the button mushrooms and 1/4 cup of the reserved soaking liquid along with the thyme, marjoram, sage, salt and pepper. Cook, stirring frequently, until the mushrooms are browned. Transfer to a large bowl and add the whole wheat bread cubes and sliced shiitake mushrooms.

Preheat the oven to 350F. Combine the tofu, milk, vinegar, and cornstarch in a blender and process until smooth. Stir into the bread mixture and let stand 5 minutes. Spread in an oil sprayed 9 x 9 inch baking dish, cover with foil, and bake for 40 minutes. Remove the foil and bake an additional 20 minutes.

Clean the spinach thoroughly and remove the stems. Heat the toasted sesame oil in a large skillet and add the spinach leaves. Cook, stirring frequently, until the spinach is uniformly wilted, about 5 minutes. Sprinkle with the soy sauce and balsamic vinegar and toss to mix. Spread the spinach over the top of the baked pudding just before serving.

Savor the flavor of the new twist on this time honored tradition.

Serves 8     

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