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
- 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.