epicurious5.0
Savory Herb Bread Pudding
This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.
👥 6 Servings👤 Isa Chandra Moskowitz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●pot
- ●bowl
- ●mixing bowl
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
2
Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about ⏱️ 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
Salt(480 ml) vegetable broth2 cupsonion powder2 teaspoons
3
Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
4
Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for ⏱️ 20 minutes. Uncover and bake for an additional ⏱️ 10 minutes. Remove from the oven and let cool a bit before serving.
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