1 Tbsp vegetable or canola oil
1 Tbsp extra-virgin olive oil
2 cups mushrooms, sliced
½ onion, sliced
½ red bell pepper, diced
1 cup asparagus, trimmed and cut into 1-inch pieces
4-5 cups cubed bread, preferably slightly stale
6 eggs, beaten
2 Tbsp dijon mustard
1 cup Suncoast Gold Macadamia Milk
½ Tbsp kosher salt and freshly ground black pepper
1 cup parmesan cheese, shredded or grated (optional)
In a large bowl, mix together eggs, milk and dijon. Add cubed bread and mix well, adding a bit more milk if mixture seems too dry. Set aside and allow mixture to rest while you prepare the other ingredients. (Can be refrigerated overnight if desired).
Preheat oven to 350F/175C.
Preheat a large skillet over high heat. Add vegetable oil, heat until shimmering. Add mushrooms and cook until water has been released, evaporated and mushrooms are browned. Remove and set aside.
Place skillet back on burner and reduce heat to medium. Add olive oil and onions. Sauté for 2-3 minutes, then add bell peppers and asparagus. Continue to sauté a few more minutes or until bell peppers and asparagus are just starting to soften but still have a bite. Season with salt and pepper. Mix vegetables with bread mixture. Stir in a cup of parmesan cheese, if desired.
Place in a greased springform pan or 13x9 baking dish. Press down to compact pudding as much as much as possible. Bake for 40 minutes or until pudding is lightly browned and cooked through.
Created by The Wicked Noodle
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