Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
Ingredients
- 1/4 cup chopped fresh parsley (2 tablespoons dried)
- 1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
- 1 teaspoon chopped fresh rosemary (1/2 teaspoon dried)
- 2 organic garlic cloves, minced
- 2 tablespoons good olive oil
- 2 tablespoons organic butter
- 3 cups sliced cremini mushrooms (6 ounces)
- 3 cups sliced button mushrooms (6 ounces)
- 2 cups sliced shiitake mushroom caps (4 ounces)
- 1 cup organic leek, thinly sliced
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoons black pepper, divided
- 12 ounces organic roasted red bell peppers, drained and chopped
- 1 1/2 cups organic whole milk
- 5 large organic or pastured eggs
- 1 1/2 cups crumbled goat cheese, divided
- 8 ounces 1 inch cubed day-old sprouted Sourdough bread
- butter for greasing casserole
Servings:
Units:
Instructions
- Preheat oven to 350 degrees. Combine parsley, thyme, rosemary, and garlic in a small bowl. Set aside.
- Heat oil and butter in a large skillet over medium to medium-high heat. Add mushrooms, leek, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Saute 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of herb mixture and cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat and cool slightly.
- Combine remaining salt, pepper, herb mixture, milk, eggs and ¾ cup cheese in a large bowl, blending well with a whisk. Stir in mushroom mixture. Add bread and stir to combine well. Let stand 10 minutes.
- Spoon into a well-buttered 2-quart glass or ceramic buttered casserole. Sprinkle with remaining cheese. Bake for 45 minutes or until pudding is set and lightly browned.
Recipe Notes
Try our delicious sprouted No-Knead Sourdough Bread recipe here.
Share this Recipe
Butternut Squash and Parmesan Bread Pudding
Ingredients
- 3 cups 1/2 inch cubed peeled organic butternut squash
- Butter to grease casserole
- 1/2 teaspoon sea salt, divided
- 2 tablespoons good olive oil
- 1 cup chopped organic onion
- 1 clove minced organic garlic
- 2 cups organic whole milk
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 5 large organic or pastured egg
- 8 ounces 1 inch cubed day-old sprouted Sourdough bread
Servings:
Units:
Instructions
- Preheat oven to 400 degrees.
- Arrange squash in a single layer on a buttered jelly-roll pan. Sprinkle with ¼ teaspoon salt. Bake for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
- Heat oil in a medium skillet over medium-high heat. Add onion and saute about 5 minutes or until tender. Add garlic and saute 1 minute. Remove from heat. Cool slightly.
- Combine remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, and eggs in a large bowl. Whisk to blend well. Stir in squash and onion mixture. Add bread and stir to combine. Let stand 10 minutes.
- Spoon mixture into a buttered 2-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.
Recipe Notes
Try our delicious sprouted No-Knead Sourdough Bread recipe here.
Share this Recipe
Cheesy Grits Souffle
Ingredients
- 4 teaspoons sea salt, divided
- 2 cups uncooked Sprouted Yellow Corn Grits
- 3 cups filtered water or chicken stock
- 3 cups whole organic milk
- 1.5 cups fresh organic corn kernels or frozen
- 6 large organic or pastured eggs lightly beaten
- 2 cups (8 oz.) sharp Cheddar cheese grated
- 6 tablespoons organic butter
- 1 jalapeno pepper, seeded and finely diced
- 1 tablespoon organic sugar
- 1 teaspoon hot sauce
- 0.5 teaspoon ground black pepper
Servings:
Units:
Instructions
- Preheat oven to 350°F. Generously butter a 9x13” or 3-quart baking dish. Freeze for 10 minutes.
- Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 12-15 minutes until thickened. Whisk in milk and cook, stirring constantly for 5-7 minutes or until grits are creamy.
- Remove from heat. Stir in corn, next 7 ingredients, and remaining salt. Spread mixture in the prepared dish. Place on a parchment-lined baking sheet.
- Bake at 350°F for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving
Share this Recipe
Sprouted Praline Rugelach
Ingredients
- 8 ounces organic or raw cream cheese, softened
- 1 cup raw or organic butter, softened
- 3/4 cup organic sugar
- 3 teaspoons vanilla extract, divided
- 1 teaspoon sea salt, divided
- 2 cups sprouted white wheat or sorghum (g-f) flour
- 1/4 cup raw or organic butter, melted and cooled
- 2 tablespoons cane or maple syrup
- 2 tablespoons heavy raw or organic cream
- 1/2 teaspoon ground cinnamon
- 2 cups finely chopped pecans or walnuts, toasted
- 1 large organic or pastured egg, lightly beaten
Servings:
Units:
Instructions
- Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy.
- Gradually add flour, blending well.
- Divide dough into 4 equal portions flattening each into a disc.
- Wrap in plastic wrap and chill at least 2 hours.
- Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
- Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too).
- Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges.
- Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end.
- Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour.
- Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
- Preheat oven to 350 degrees.
- Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture.
- Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time.
- Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
Share this Recipe
Cheesy Grits Souffle
Ingredients
- 4 teaspoons sea salt, divided
- 2 cups uncooked sprouted yellow grits
- 3 cups whole organic milk
- 1 1/2 cups fresh organic corn kernels (or frozen)
- 6 large organic or pastured eggs, lightly beaten
- 1 cup Monterrey Jack cheese, grated
- 1 cup sharp Cheddar cheese, grated
- 6 tablespoons organic butter
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon organic sugar
- 1 teaspoon hot sauce
- 1/2 teaspoon ground black pepper
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
- Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat.
- Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened.
- Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
- Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt.
- Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
- Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center.
- Remove from oven to a wire rack and cool for 5 minutes before serving.
Share this Recipe
Sprouted Praline Rugelach
Ingredients
- 1 8oz raw or organic butter, softened
- 1 cup raw or
- 3 tsp vanilla extract, divided
- 1 tsp sea salt, divided
- 2 cups sprouted white wheat or sorghum (g-f) flour
- 1/4 cup raw or organic butter, melted and cooled
- 2 tsp cane or maple syrup
- 2 tsp heavy raw or organic cream
- 1/2 tsp cinnamon
- 2 cups finely chopped pecans or walnuts, toasted
- 1 large organic or pastured egg, lightly beaten
Servings:
Units:
Instructions
- Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy. Gradually add flour, blending well. Divide dough into 4 equal portions flattening each into a disc. Wrap in plastic wrap and chill at least 2 hours.
- Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
- Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too). Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges. Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end. Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour. Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
- Preheat oven to 350 degrees. Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture. Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time. Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
Share this Recipe
334-584-7875
