This savory bread pudding is made with whole grain bread, tomato sauce, white beans, and a plethora of vegetables. It's a great dish for using up leftovers!
Ingredients
4 cups stale whole wheat bread (I used sourdough)
3 tablespoons olive oil
½ onion, diced
2 cloves garlic, minced
1 cup carrots, chopped
1 cup potatoes, chopped (any kind)
½ cup mushrooms, chopped
½ cup bell peppers, chopped
½ cup zucchini, chopped
3 cups spinach
2, 15-ounce cans diced tomatoes
2 cans navy beans, drained and rinsed
1 cup vegetable broth
salt and pepper
1 cup parmesan cheese, shredded (or sub vegan cheese)
Instructions
Preheat oven to 400.
Cut bread into one-inch cubes and toss with 1 tablespoon olive oil. Place on a baking sheet and toast in oven for about 7-8 minutes, tossing half way through. Make sure to keep an eye on them so they don't burn.
While the bread cooks, warm remaining oil in a large saute pan.
Saute onion, garlic, carrots, and potato for about 5-6 minutes. Add mushrooms, bell pepper, zucchini, and spinach and continue to cook for 2-3 minutes. Add beans, canned tomatoes with their liquid, and vegetable broth, and cook for about 2 minutes. Add salt and pepper to taste.
In a large baking dish, stir together the bread and vegetable mixture.
Stir in a half cup of parmesan.
Sprinkle remaining parmesan over the top.
Cover with tinfoil and bake for 30 minutes.
Remove tinfoil and bake for another 15-20 minutes, until browned on top and most of the liquid has evaporated.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2017/04/panade-aka-savory-bread-pudding.html