Here’s a great recipe for breakfast, dinner, or lunch. My Savory Leek Sourdough Bread Pudding has the fresh flavor of leeks, the pungent sass of thyme, and the unmistakable depth of flavor that sourdough bread adds to just about anything. A vegan, soy-free recipe, can be nut-free.
If you love having breakfast food for dinner, here’s a recipe you’ll be wanting to make: my vegan Savory Leek Sourdough Pudding.
This is a really simple recipe that practically takes minutes to throw together. Once you’ve cooked your leeks and toasted your bread cubes, the rest of the process happens in the oven, so it’s mostly hands-off time.
I adore puddings, but I adore savory puddings more, because I have a very, very savory tooth. So does Jay, and this recipe is very, very kid-friendly. Part of the secret to that is the top layer of the sourdough bread that toasts up super-crispy and tastes amazing.
There’s another secret to that super-crispy top layer– you toast the sourdough cubes first.
The leeks add their delicious, clean flavor to this savory pudding, taking it into sublime territory.
Try it, for breakfast or dinner, and when you do, come back and let me know.
More Breakfast/Dinner Recipe Ideas:
- 6 slices sourdough bread, cubed (approximately 5 cups, cubed)
- 1 tsp extra virgin olive oil
- 2 cloves garlic (minced)
- 2 leeks (light green and white parts only, thinly sliced. Be sure to wash all the grit off the leaves before cutting)
- 1 tsp cornstarch
- 2 1/2 cups nondairy milk (I used cashew but if you want to make this nut-free, use soy or another nondairy milk)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and ground black pepper to taste
- 1 tbsp fresh thyme, finely chopped (or 1 tsp dry)
Preheat the oven to 350 degrees F.
Heat the oil in a saucepan. Add the garlic and, when they sizzle, add the leeks and thyme. Season with salt and ground black pepper and cook for about 15 minutes, covered, until the leeks are tender. Stir in the cornstarch and mix. Turn off heat.
While the leeks are cooking, season the sourdough cubes with salt and ground black pepper. Spray on some cooking spray and toast in the oven for 15 minutes or until the bread cubes are lightly golden.
Add the toasted cubes of sourdough to the leek mixture and toss together.
Place the nondairy milk in a bowl and whisk in the garlic powder, onion powder, salt and ground black pepper to taste.
In a small baking dish (I used an oval baking dish about 9 inches long and 5 inches wide, but a square 8-inch dish would work as well), place the sourdough-leek mixture and spread evenly.
Pour all but 1/2 cup of the nondairy milk mixture over the bread-leek mixture. Press slightly to submerge the cubes of bread, but not all the way.
Let the pudding stand for 5 minutes, then pour in the remaining nondairy milk.
Bake in the preheated oven for 1 hour or until the pudding is set and the tops of the bread are golden-brown.