The Recipes

Spring Vegetable Bread Pudding

Happy Mother's Day to all of our moms!  If you're looking for something easy to cook for your mom for brunch today, this is simple, fresh, and a good use up of any spring produce you have hanging around in your fridge.

Spring Vegetable Bread Pudding


- 1/4 c. fresh peas
- 1/4 c. asparagus spears, cut into small pieces
- 1 piece stale bread
- 1 c. almond milk, plus 1/4 c. (you can use any other milk or dairy product that you want)
- 1/4 c. onion, diced
- 1 egg
- 1 garlic clove, minced
- salt
- pepper
- pinch of crushed red pepper
- olive oil

Preheat the oven to 350 degrees.

Tear the bread into bite-size pieces.  Put them in a bowl and pour 1 c. of the milk over it.

In another bowl, whisk the egg with the other 1/4 c. of milk and season with salt and pepper.

Heat 1 T. of oil in a small skillet.  Add the onion, season it with salt, and let it soften for 6-7 minutes.

While the onion cooks, bring a small pot of water to a boil.  Season the water with salt.  Add the peas and asparagus and blanch them for 1-2 minutes.  Immediately transfer them to a bowl of ice water.  Once they are cool, drain them.

Add the garlic and red pepper to the onions.  Stir for a minute, then add in the vegetables.  Season with pepper and stir to combine.

Put the soaked bread in a small casserole dish.  Add in the vegetable mixture and stir to combine.  Pour the egg over the bread pudding.  Transfer to the oven and bake for 30-35 minutes; until the egg has set up and cooked through.