How to Make a Vegan Savory Bread Pudding with Leeks Using JUST Egg

When it comes to cozy, satisfying dishes, few can compete with bread pudding. Traditionally thought of as a sweet dessert, savory bread pudding is an equally delightful and versatile option. By swapping out the eggs and cream for plant-based alternatives like JUSTegg, this classic dish becomes a vegan-friendly comfort food that's perfect for brunch, dinner, or a potluck.

Savory vegan bread pudding is just one of those dishes that defines 'comfort food'.

Bread pudding has a long and varied history that spans many cultures and centuries. Its origins can be traced to the practical need to reduce food waste, particularly in societies where bread was a staple. Here’s a deeper look at the development of this humble yet versatile dish:

Ancient Beginnings

• Ancient Rome: Early forms of bread pudding may date back to Ancient Rome. A collection of Roman recipes called Apicius includes instructions for a dish made from bread soaked in milk and beaten eggs, then baked—a precursor to what we know as bread pudding today.

Medieval Europe

• Waste Not, Want Not: During the Middle Ages, frugality was a necessity. Leftover or stale bread was repurposed into dishes by soaking it in liquids such as milk, broth, or wine, often sweetened with honey or dried fruits.

• “Poor Man’s Pudding”: Bread pudding became known as “poor man’s pudding” because it was a thrifty way for people of modest means to create a filling and tasty dish from inexpensive ingredients.

Regional Variations

As bread pudding spread across cultures, it took on regional flavors and adaptations:

• England: In the 17th and 18th centuries, bread pudding became a common dessert in English cuisine. It was sweetened with sugar, spiced with cinnamon and nutmeg, and often enriched with cream, butter, and dried fruits.

• France: Similar dishes, such as pain perdu (literally "lost bread"), were created to make use of stale bread. While pain perdu is typically pan-fried rather than baked, it shares the same concept.

• Latin America: In many Latin American countries, a version called capirotada includes ingredients like raisins, cheese, and piloncillo (unrefined cane sugar), creating a uniquely sweet and savory flavor profile.

• United States: Early American settlers brought bread pudding traditions with them. Over time, it evolved into both sweet and savory versions, particularly popular in the Southern United States, where additions like bourbon sauce became a hallmark.

Modern Bread Pudding

Today, bread pudding has moved beyond its roots as a frugal dish to become a celebrated culinary creation in its own right. Chefs and home cooks alike experiment with creative flavor combinations, including savory versions like leek or mushroom bread puddings, and sweet versions featuring caramel, chocolate, or tropical fruits.

In essence, bread pudding’s evolution is a testament to culinary ingenuity and resourcefulness, demonstrating how a simple, thrifty recipe can transcend time and borders to become a beloved dish worldwide.

Here’s how to make a delectable vegan savory bread pudding with leeks.

Ingredients

For the pudding:

• 1 large loaf of crusty bread (day-old or slightly stale works best). I love the multigrain sourdough Miche (that's 'loaf' in French) from Beloved's Bread in Reno, Nevada.

• 1 tablespoon olive oil or vegan butter. I use Miyoko's unsalted vegan butter.

• 2 cups thinly sliced leeks (white and light green parts only, thoroughly washed)

• 1 cup sliced and lightly sautéed mushrooms (optional)

• 1 cup frozen peas (optional)

• 1 cup lightly steamed (almost al dente) bite-sized chunks of carrot

• 2 cups JUST Egg (one large bottle)

• 1 1/2 cups unsweetened plant-based milk (such as almond, oat, or soy milk)

• 1/4 cup nutritional yeast

• 2 teaspoons Dijon mustard

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon ground nutmeg (optional for a touch of warmth)

• 1/2 cup shredded vegan cheese (optional, for topping)

I bake my savory bread puddings in a long loaf pan. This way, I can lift it out after it's cooled, slice for the meal today, then wrap and freeze remaining slices for quick meals later.

Instructions

1. Prepare the Bread

   • Cut the bread into 1-inch cubes. If the bread is fresh, toast the cubes lightly in the oven at 300°F (150°C) for about 10 minutes to dry them out.

2. Cook the Leeks (and carrots and/or mushrooms, if using)

   • Heat olive oil or vegan butter in a large skillet over medium heat.

   • Add the leeks and sauté for 5-7 minutes until softened and slightly caramelized.

   • If using spinach or mushrooms, add them to the skillet and cook until tender. Remove from heat and set aside.

   • If you're adding the carrots, steam them for just a few minutes until a paring knife just barely goes into the chunks. The mushrooms should be lightly sautéed in a bit of butter until they're just beginning to color. Set both aside.

3. Make the Custard Base

   • In a large mixing bowl, whisk together JUST Egg, plant-based milk, nutritional yeast, Dijon mustard, garlic powder, thyme, salt, pepper, and nutmeg until well combined.

4. Assemble the Pudding

   • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

   • In a very large bowl, add the bread, vegetables and the JUST Egg mixture over everything, ensuring all the bread is evenly coated. Use a spatula or your hands to press the bread down slightly to help it absorb the liquid.

   • Put the combined mixture into a loaf pan - I add a sheet of parchment paper that I can grab to lift the baked bread pudding out with. You'll need to cut the parchment large enough to come over the sides of the pan by about an inch on each side. Don't worry about the ends.

   • If desired, sprinkle vegan cheese over the top.

5. Bake

   • Bake 50-60 or until the top is golden brown, puffed and the custard is set. Test the center with a wooden skewer to determine if the center is 'done'. The skewer should come out looking 'clean'.

6. Serve

   • Allow the bread pudding to cool for 5-10 minutes before serving. Remove from the pan. I'd let it cool for another 10 minutes or so before slicing.

   • Garnish with fresh herbs like parsley or chives for a pop of color and added flavor.

A nice thick slice of savory bread pudding can be the anchor to a healthy, satisfying meal.

Tips and Variations

• Gluten-Free Option: Use gluten-free bread to make this dish suitable for those avoiding gluten.

• Extra Veggies: Add roasted red peppers, sun-dried tomatoes, or caramelized onions for more flavor and texture. You can also dot the top before baking with cherry tomatoes!

• Make Ahead: Assemble the dish the night before, cover, and refrigerate. Bake it fresh the next day for an easy meal.

  
  

Feel free to customize your savory bread pudding. In this case, I added some cherry tomatoes to the top before baking.

This vegan savory bread pudding with leeks is creamy, flavorful, and endlessly customizable. It’s the perfect dish to share with family or enjoy as leftovers throughout the week. Give it a try and enjoy a plant-based twist on a classic comfort food!

BTW: It freezes great! I slice it, and tuck a bit of parchment paper between slices, wrap and seal well, and freeze for up to a couple months. I simply thaw the slices and warm them up in a non-stick pan or on a griddle.