This is a delicious savoury bread dish, sort of a cross between a bread pudding and a traditional stuffing. It makes a wonderful side to a holiday meal or brunch dish. Make it the night before, refrigerate overnight, and bake in the morning if that’s more convenient for you!
1 sliced loaf whole grain bread, left out to dry overnight, then cubed (about 6 c.)
2 tbsp coconut oil
4 portobello mushroom caps, cleaned and diced
2 leeks, white parts only, sliced lengthwise and chopped
2 cloves of garlic, crushed
1 c. finely chopped spinach or kale (de-stemmed)
2.5 c. almond or cow’s milk, divided
1 tbsp fresh tarragon (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp sea salt, divided
1/4 tsp pepper
1/2 c. egg whites
1/2 tsp paprika
1 c. grated asiago, divided
Leave sliced bread out overnight to dry, turning once. Cube bread into 1” cubes. Set aside.
Preheat oven to 350F.
In a large pan over medium heat, melt the coconut oil then add mushrooms, leeks, and garlic and saute until veggies are soft. Add spinach or kale and cook until wilted. Add 1/4 c. of the almond milk to the pan, and stir in the tarragon, thyme, 1/4 tsp of the salt, and the pepper. Heat through and remove from heat.
In a large bowl, whisk together eggs, egg whites, remaining 2&1/4 c.almond milk, paprika and 1/4 tsp sea salt. Add the mushroom & leek mixture and mix to combine, Then add the cubed bread and toss to coat well and distribute veggie & egg mixture fairly evenly.
Grease a 9×11 baking dish. Pour half the bread and veggies mixture in and spread evenly, then top with 1/2 cup of the asiago. Add the rest of the bread & veggie mixture and top with remaining asiago.
Bake for 20 minutes, covered, then another 20 minutes uncovered.