This Gluten Free Savory Bread Pudding is a delicious healthy make ahead breakfast casserole that you will feel good about serving.
Around the holidays, I crave quiet moments. I’ve found that as a mom if I want them I’ve got to create them.
One way I do this is to plan ahead.
Once upon a time I would have cooked eggs, waffles, pancakes or some other dish that required hands-on time for a holiday brunch.
These days, I stick to casseroles, muffins, and pastries that can be made ahead and frozen.
Because getting protein in the morning is important to how I feel (and how my children behave), I’m a big fan of savory breakfast casseroles. This Breakfast Quinoa Bread Pudding is an amazing option! With 25 grams of protein a serving it will keep you going until lunch time.
Even better – you will have time to savor your morning coffee instead of scrambling to get breakfast on the table.
If You Like This Gluten Free Savory Bread Pudding You May Also Like:
Breakfast Quinoa Bread Pudding
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion chopped
- 1 red pepper chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper fresh ground
- 4 ounces fresh spinach chopped
- 10 large eggs or 24 ounces organic silken tofu
- 2 cups milk dairy or unsweetened non-dairy
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper fresh ground
- 8 ounces gluten free bread
- 1 cup cooked quinoa
- 14.5 ounces artichoke hearts patted dry and chopped
- 6 ounces goat cheese crumbled or vegan cheese
- 2 ounces parmesan cheese grated or vegan parmesan
Instructions
- Preheat oven to 350 degrees. Spray a 2 1/2 quart baking dish with oil. (You may also use individual ramekins.)
- Heat oil in a large skillet over medium heat. Add onion, red pepper, salt and pepper and cook for 8 minutes. Add spinach and cook until wilted, about 3 to 4 minutes.
- Vegan Option: Place tofu, milk, salt and pepper in a blender and process until smooth. Proceed as directed, using vegan cheese or omitting the cheese completely.
- Meanwhile, in a large bowl whisk together eggs, milk, salt and pepper. Stir in bread and quinoa and allow to sit for 5 minutes, stirring occasionally.
- Add the cooked vegetables to the egg mixture and stir in the artichoke hearts and goat cheese. Transfer to prepared baking dish and sprinkle with parmesan cheese. Bake about 45 to 50 minutes, until set and a toothpick in the center comes out clean.
I love bread pudding but have never made it with quinoa before!