This savoury bread pudding is an excellent cold weather filler. You can use whatever vegetables you have to hand and it's a good recipe for using up stale bread. Here's a tasty vegan version using squash and sage.
1medium butternut squashweighing about 700g whole and 450g of flesh - peeled, seeded and gutted
8fresh sage leavesfinely chopped
6sliceswholemeal bread
125gchickpea flour
½tspblack saltaka kala namak
½tspbicarbonate of soda (baking soda)
¼tspground turmeric
good grinding of black pepper
2tbspnutritional yeast
400mlwater
1tspapple cider vinegar
2-3fresh tomatoes(optional) - sliced
Instructions
Heat a large frying pan over a medium heat. Add the olive oil, then the onion slices and salt.
3 tbsp olive oil, 1 onion, ¼ tsp sea salt
Stir and fry for a couple of minutes or until the onions are translucent.
Cut the squash flesh into rough 2½ cm (1 inch) chunks and add to the pan.
1 medium butternut squash
Cook stirring occasionally for about 10 to 15 minutes or until the squash is just tender and slightly caramelised.
After the first five minutes, add the sage.
8 fresh sage leaves
Whilst the squash is cooking, oil a medium sized round, square or oblong ovenproof dish. Cut the bread slices into four squares or triangles. Triangles are easier for round dishes. Line the bottom of your dish with half of the bread slices.
6 slices wholemeal bread
In a large bowl whisk the chickpea flour, black salt, bicarbonate of soda, turmeric, pepper and nutritional yeast together. Add the water and vinegar and whisk again until you have a smooth batter.
125 g chickpea flour, ½ tsp black salt, ½ tsp bicarbonate of soda (baking soda), ¼ tsp ground turmeric, good grinding of black pepper, 2 tbsp nutritional yeast, 400 ml water, 1 tsp apple cider vinegar
Cover the bread with the squash mixture, then top with the remaining bread slices.
Pour the batter over the top and leave for at least 30 minutes for the bread to soak up the batter.
Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Decorate with sliced tomatoes if wished and bake for 40 minutes.
2-3 fresh tomatoes
Allow to rest for five minutes, then serve.
Notes
Serves four as a main meal and six for breakfast, brunch or as a light lunch.
Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.