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Thursday, January 21, 2010

Savory Bread Pudding


Taste 3 (out of 5)

Difficulty 1 (out of 5)

- 1 lb stale bread (600 cal)
- 1 cup milk (130 cal)
- 1 egg (70 cal)
- 2 egg whites (30 cal)
- 2 tbsp sun dried tomatoes (135 cal)
- 2 tbsp tomato paste (20 cal)
- 1 tbsp dijon mustard (30 cal)
- 1 oz / 30 g feta cheese (100 cal)
- 2 garlic cloves, minced (10 cal)
- 2 tbsp fresh parsley, chopped
- salt and pepper to taste
Total 1125 cal, 6 servings, 188 cal/serving

1. Cut the bread into 1/2 (1 cm) inch cubes.
2. Mix all other ingredients well and pour over the bread. Mix a little more to make sure that all the bread is covered well.
3. Preheat the oven to 350F. In the meantime, let the bread stand and soak in the flavors and soften.
4. Bake in a 6’’x7’’ lightly greased dish for about 30 minutes.

- It works instead of bread or as a side dish.
- Other flavors on can add: olives, pumpkin seeds, buttermilk, yogurt, cheese to sprinkle on top, za’atar, and pretty much whatever you like.


Jess - Healthy Exposures said...

hmmm...makes me wish i had a bunch of stale bred right now! lol. This sounds great, and great blog! Glad I found it.

funkiefoodie said...

I used to make a savory bread pudding with tofu and spinach excellent vegan dish, you have reminded me of this. A truly scrumptious meal.