Warm, hearty savory bread pudding is the perfect main dish to serve your family at Thanksgiving. Though it may not be the healthiest of foods, everyone deserves a little indulgence on this holiday, and this indulgence is certainly worth it. It is dense and packed flavor from the leeks, fennel, tarragon, and thyme. This dish will certainly kick of a special meal for you and your loved ones.
What You Need:
1 tbsp. olive oil or butter
1 leek
1 bulb of fennel
6 cups of dry bread, cubed (day old or toasted in the oven)
4 tsp. of tarragon, chopped
1 tsp. of fresh thyme
1 tbsp. of sage, chopped
½ tsp of freshly grated nutmeg
3 cups milk (your choice if you are vegan)
2 eggs (omit if vegan)
½ cup good quality cheddar cheese (omit if vegan)
Salt and pepper to taste
What to Do:
Preheat the oven to 350 degrees. Assemble the cubes of bread in a baking dish. In a separate bowl, mix the eggs (omit if vegan), milk, salt, pepper, nutmeg and herbs in a bowl. Pour the mixture over the bread and let soak while you prepare the leek and fennel.
Remove the tops and bottom root of the leek. Split in half lengthwise and wash clean of any dirt. Then slice the leeks in the half moons. Chop the fennel. Heat the oil or butter in a skillet over medium heat. Once the oil or butter is warmed, add in the leeks and fennel and cook over medium-low until the vegetables are softened and the leeks start to caramelize (about 10 to 15 minutes). Toss the fennel and leeks with the cubes of soaked bread along with the cheese.
Bake the bread pudding for 40-50 minutes until golden and crusty and cooked through. Serve warm.
Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.