Vegetarian Panade
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
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!
  • 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)
  1. Preheat oven to 400.
  2. 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.
  3. While the bread cooks, warm remaining oil in a large saute pan.
  4. 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.
  5. In a large baking dish, stir together the bread and vegetable mixture.
  6. Stir in a half cup of parmesan.
  7. Sprinkle remaining parmesan over the top.
  8. Cover with tinfoil and bake for 30 minutes.
  9. 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