Transform stale bread and veggies into this savory bread pudding!

• 1 cup of broccoli, chopped
• 3 cups of sliced mushrooms
• 1 cup of leeks, finely sliced
• Water or oil for frying the vegetables
• Salt to taste
• Pepper to taste
• 1 teaspoon garlic powder
• FOR THE MILK SAUCE MIXTURE
• 2 cups of unsweetened plant-based milk
• 3 tablespoons of nutritional yeast
• 1 teaspoon of salt
• A pinch of black or white pepper
• 1 large stale baguette (or any other stale bread), sliced
• Cherry tomatoes
• Fresh thyme

Instructions

  • 1.
    Mix all the ingredients for the milk sauce mixture, reserve.
  • 2.
    Sautée the mushrooms in water (or oil) until they become golden brown, then add the remainder of the ingredients, sauté for 5 minutes more, turn off the heat. Reserve.
  • 3.
    On an oven-safe dish, assemble the bread pudding by adding the sliced bread in the dish, soak it with the milk sauce mixture, add the vegetables and proceed with it until you complete the layers, finish with cherry tomatoes and fresh thyme, put it in the oven for approximately 35 minutes at 185C (350F). Remove from the oven and serve it, drizzle with some truffle oil if you have it, and enjoy it!
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