Hi folks! Sorry I’ve been MIA these past couple days. As you may know, I’m in Houston right now visiting my adorable newborn niece (1 week old today!) so blogging has admittedly fallen to the wayside. But I figured I would check in at least once today while baby Mia is sleeping to bring you a delicious new recipe!
The weather in DC lately seems to be flipflopping between Winter and Spring lately. Sunny and 65* one day, snowing the next. So I find my appetite to be in this weird pseudo-wintery place. In fact, even though it’s officially supposed to be Spring, I’ve lately found myself craving hearty winter foods. So when the time came for me to dream up a new recipe using Blue Diamond Almond Breeze Almondmilk, I ended up whipping something up that brought me straight back to the comfort and warmth of the colder months (and, yes, I do realize this is somewhat ironic as today it was 70* and sunny in Houston, but regardless): a savory bread pudding!
Bread pudding is actually (and somewhat surprisingly) one of my favorite desserts. Sean is constantly baffled by this, but for some reason there’s just something about the ooey, bready stuff that I go nuts over. Of course, since I gave up desserts for Lent, and it’s not quite Easter yet, I had to swap the sugar for seasonings.
The result was a warm, steaming bowl of deliciousness that actually reminded me a lot of stuffing. Which is awesome, because I love stuffing, but can’t bring myself to eat it on not-Thanksgiving days. Y’know, cause I pretty much eat enough ON Thanksgiving to last me the rest of the year. Heh.
This recipe actually ended up being super easy, crazy delicious, and, because I used P28 high-protein bread, quite nutritious, too! And if you want to make it vegan, all you’d have to do is sub-out a vegan bread option (since I don’t think P28 is). Easy peasy. It can stand alone as a quick and easy lunch dish, or be a wonderful side dish.
Savory Rosemary Bread Pudding
4 slices P28 high-protein bread (or other bread of your choice)
2.5 cups Almond Breeze unsweetened original almond milk
1/2 medium white or yellow onion, diced
2 carrots, diced
4 cloves garlic, minced
1/2 cup chopped green onion
1.5 tsp dried rosemary
1 tbsp butter
Salt & pepper
1. Preheat oven to 375*.
2. Toast your bread slices until dry and crunchy. (An alternative would be to simply use stale bread.)
3. In a pan with high sides, saute onion, garlic, and carrots in butter until vegetables are soft, about 4 to 5 minutes. Add almondmilk, rosemary, and salt & pepper, and bring to a simmer.
4. Chop toasted bread into even cubes, and put in a bowl with the chopped green onion.
5. Pour the almondmilk and vegetables over the cubes, and lightly toss until mixture is combined. Let sit until liquid is fully absorbed (just a minute or two) and pour into a casserole dish (I used a 9×9).
6. Bake for 30 minutes, or until top of the pan is golden brown. Feel free to turn on the broiler at the end for a minute if you prefer an even crispier top layer.
And if my own word isn’t enough to convince you of this deliciousness, believe me when I say that Harry and Daxter were literally salivating to get some of this goodness for themselves. Unfortunately for them, there’s no way I was gonna share. 😉
Nutritional info per 1/4th serving (which ended up being a big heapin’ bowlful, and probably more than you would eat if you were serving this as a side): 200 calories, 8 g fat, 18 g carbs, 4 g fiber, 17 (!!) g protein.
The above post was sponsored by Blue Diamond Almond Breeze, but all content is 100% my own.