Roasted Onion Bread Pudding
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- 2 tsp. Rosemary, crushed
- 3 cups coconut milk
- 2 tsp. coconut oil
- 1/2 cup Vegan Cheese
- 8-10 cups Stale Bread, cubed
- 1-3 Garlic cloves, crushed
- 1 tsp. Black Pepper, ground
- 3 Tbs. Flax Seeds, soaked
- 1/2 tsp. Sea Salt
- 2/3 cup Water, filtered
- 1 bunch Spinach, chopped
- 3 medium Onions, chopped
- 1/2 cup Parsley, chopped
1)Cut the bread into one-inch cubes and place into a medium-size mixing bowl.
2)Add two cups of the coconut milk, mix well, cover with a tea towel, and set aside.
3)Place the flax seeds into 2/3 cup of water and set aside to soak.
4)Preheat oven to 425 degrees.
5)Cut the first 1/4 inch from the stem ends of the onions; remove the skins, then chop into 1 inch cubes. Place into another medium-size mixing bowl. Peel and crush the garlic, then add to the onions. Toss with the coconut oil and sea salt, pour out onto a roasting pan in an single layer, then place pan into preheated oven.
6)Roast for 10-12 minutes, then remove pan from oven and allow to cool. Reduce oven heat to 375 degrees.
7)Reuse the onion-mixing bowl to combine spinach, parsley & rosemary: add roasted onions, and mix well.
8)Fold the soaked flax seeds into the bread cubes, mixing well.
9)Firmly press 2/3 of this mixture into the lightly greased bottom of a large, 8X11 inch casserole dish. Spread the spinach and onion mixture evenly over the bottom bread cube layer, then top with an even layer of the remaining bread mixture.
10)Pour the remaining one cup of coconut milk over the casserole, top with grated cheese, and sprinkle with pepper. Bake in 375 degree oven for 30-35 minutes, or until top is browned and crunchy.