Gluten Free•healthy

Dairy & Gluten Free Savory Bread Pudding

May I Have That Recipe recipe - Gluten Free

Ingredients

Quantities are shown as originally provided.

1 tbsp extra virgin olive oil
2 cups frozen spinach, thawed
1/8 tsp salt
2 large eggs
1 cup gluten free pasteurized egg whites (or 8 large egg whites)
¼ tsp salt
1/8 tsp black pepper
1 ½ cups unsweetened plain almond milk (we use Silk Pure Almond)
3 gluten free hot dog buns (we use Udi's Gluten Free)
1 tbsp plus 1 tsp non-hydrogenated vegetable spread (here we used Earth Balance Garlic & Herb spread, for extra flavor)
1 ¼ cups shredded pepperjack or cheddar style non-dairy, gluten free cheese (here we used Daiya Pepperjack )

1
Preheat oven to 350F. Spray a 1.5 quart round casserole dish generously with cooking spray or grease lightly with oil
2
Sauté thawed spinach in olive oil at medium heat. Season with 1/8 teaspoon salt and cook for about 5 minutes. Set aside
3
Cut buns in half lengthwise and spread each one lightly with vegetable spread. Cut into aproximately 1 1/2 inch cubes
4
In a large bowl, beat eggs and egg whites, season with salt and black pepper. Add almond milk, cooked spinach and 1 cup shredded cheese and mix until well combined
5
Arrange bun cubes in prepared casserole dish. Pour egg mixture all over the bread, pressing down gently so it’s well covered. Let it soak for 15 minutes.
6
Sprinkle remaining ¼ cup shredded cheese on top and bake in middle rack at 350F for one hour and 15 minutes*