Vegetable Bread Pudding

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Vegetable Bread Pudding

Serves: 6

 

4 slices whole grain bread, torn into small pieces

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, below)

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 degrees.

 

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.

 

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