Recipe: Savory Bread Pudding for One

I was browsing through an old (November 2014) issue of vegetarian times and found an article on bread pudding. I was instantly inspired to create! The magazine opened my eyes to all of the possibilities with this old fashioned dessert. Bread pudding can be sweet or savory, and any number of goodies can be added to it.

I had to play with the idea and make it mine, and gluten free. The recipes in the vegetarian times issue made casseroles that could easily feed eight people. I needed something quick I could make just for me.

The recipe I share here is what I came up with. This time. And it was delicious! I am going to play with this though. I can imagine variations with different vegetables and seasonings, the possibilities are endless. I encourage you to also let your imagination go with this one. Maybe try adding mushrooms, or spinach, or zucchini, or whatever else might sound good to you!

Ingredients:

2       slices gluten free bread – cut into 1” cubes

1       egg

⅟₂ c    vegetable broth or milk (substitute almond milk for vegan version)

¼ c    diced onion

¼ c    finely chopped celery

⅟₂ t         Italian seasoning

Salt and pepper to taste

⅟₂ c    shredded mozzarella or provolone cheese (substitute vegan cheese if desired)

Preheat oven to 350° F.  Lightly coat an 8 inch oven safe skillet or shallow pan with cooking oil, or spray with non-stick cooking spray.

Add onion and celery to skillet or pan and sauté over medium-low heat until just tender (about 10 minutes).

While the vegetables are cooking, whisk together the egg, milk, and seasonings.

Once vegetables are tender, add bread cubes.  Toss bread with vegetables until evenly distributed.  SLOWLY add liquid mixture while continually tossing the bread crumbs and vegetables until all is lightly soaked (use all of the liquid).

Spread mixture evenly in skillet or pan.  Sprinkle shredded cheese on top.

Place skillet or pan in preheated oven and bake for 15 minutes, or until cheese is just starting to bubble.  Remove from oven.

Allow to cool about 10 minutes before serving.  

ALTERATION: Make sweet bread pudding by adding 2-4 T sugar to the liquid mixture and substituting raisins or other fruit for the sauteed vegetables.