Savory bread and polenta pudding

Home Recipes Savory bread and polenta pudding

I noticed the other day that I had a lot of sliced bread laying around. I decided to make some savory bread pudding. Last time I made a savory bread pudding, I really enjoyed it. This time I wanted to try something slightly different. I looked around in my fridge and freezer to see what other ingredients I had. I found some spinach, enoki mushrooms, and a container of cooked polenta. I decided to include the polenta to the bread pudding as well, since polenta is quite pudding-like itself. It took a little over an hour, mostly idle time. Here is a piece of bread pudding, topped with some of my homemade ketchup/tomato sauce!

This version is vegetarian and nondairy. For a non-vegetarian version, feel free to replace the “flax” eggs with real eggs and the soy milk with regular cow’s milk. Cheese, optional.


  • 6 slices of stale bread, cut into cubes
  • 2 cups fresh spinach
  • 1 bunch enoki mushrooms
  • 1 tbsp garlic
  • some basil, oregano, thyme, marjoram, sage, rosemary
  • salt and black pepper
  • 2 cups soy milk, or regular milk
  • 4 “flax” eggs ( 4 tbsp flaxseed meal + 12 tbsp hot water), or you can just use 4 normal eggs)
  • 1 cup of cooked polenta


  1. In a mixing bowl, combine flax eggs, milk, seasonings.
  2. Add the bread cubes into the bowl and let it sit for 15-30 minutes.
  3. In a skillet, cook spinach and mushrooms with the garlic.
  4. In a large bowl, combine the spinach and mushrooms with the cooked polenta.
  5. Preheat oven to 350 degrees.
  6. Grease a casserole or baking dish.
  7. Add half of the bread mixture to the dish, followed by the spinach, mushroom, polenta mixture. Top it off with the rest of the bread mixture.
  8. Cover with foil and bake until pudding is just set, 35 to 45 minutes.

I noticed that I have so many cans of tomato paste in my pantry. I decided to make some ketchup/tomato sauce using one can. It would make a great topping for my bread pudding. It’s very easy to make. Simply combine 6 oz of tomato paste, 1/4 cup of water, 2-4 tbsp of apple cider vinegar, and add sugar and salt, to taste. You can vary it by changing the type of vinegar and can also add some pepper, garlic powder, onion powder, basil, and/or other seasonings you like. It’s homemade and can be stored in an airtight container in the fridge for up to 10 days or so.

Here’s my savory bread and polenta pudding w/ spinach and mushrooms, with homemade tomato sauce and some basil on top. Serve warm!

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