Dairy & Gluten Free Savory Bread Pudding

Ingredients

• 1 tbsp extra virgin olive oil
• 2 cups frozen spinach, thawed
• 1/8 tsp salt
• 2 large eggs
• 1 cup gluten free pasteurized egg whites (or 8 large egg whites)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 1/2 cups unsweetened plain almond milk (we use Silk Pure Almond)
• 3 gluten free hot dog buns (we use Udi's Gluten Free)
• 1 tbsp plus 1 tsp non-hydrogenated vegetable spread (here we used Earth Balance Garlic & Herb spread, for extra flavor)
• 1 1/4 cups shredded pepperjack or cheddar style non-dairy, gluten free cheese (here we used Daiya Pepperjack )

Instructions

1. 1

   Preheat oven to 350F. Spray a 1.5 quart round casserole dish generously with cooking spray or grease lightly with oil

2. 2

   Sauté thawed spinach in olive oil at medium heat. Season with 1/8 teaspoon salt and cook for about 5 minutes. Set aside

3. 3

   Cut buns in half lengthwise and spread each one lightly with vegetable spread. Cut into aproximately 1 1/2 inch cubes

4. 4

   In a large bowl, beat eggs and egg whites, season with salt and black pepper. Add almond milk, cooked spinach and 1 cup shredded cheese and mix until well combined

5. 5

   Arrange bun cubes in prepared casserole dish. Pour egg mixture all over the bread, pressing down gently so it’s well covered. Let it soak for 15 minutes.

6. 6

   Sprinkle remaining ¼ cup shredded cheese on top and bake in middle rack at 350F for one hour and 15 minutes*