Super Veggie Bread Bake

Super Veggie Bread Bake


This savory baked bread dish is sure to please everyone. A quick and easy vegetarian dish for all.


9 slices Artisan Baker 10 Grains & Seeds
2.5 oz spinach, chopped
5 crimini mushrooms, de-stemmed and chopped
1 medium roma tomato, chopped
2 green onions, finely chopped
3 1/4 cups (low sodium) vegetable stock
3 1/4 (low sodium) chicken stock
2 large eggs
to taste salt and pepper
1 pinch/es of (if desired) red chili flakes, crushed
1/2 cup sharp cheddar cheese, grated


  • Grease a 10" x 14" baking dish with non stick cooking oil. Pre-heat oven to 375 degrees F.
  • Cube the bread slices into bite sized pieces and add them to the prepared baking dish. Scatter the spinach, mushrooms, tomatoes and green onions on top.
  • With clean hands toss all gently to mix well and incorporate all the ingredients.
  • Season with salt and pepper to taste and a bit of crushed red chili flakes if using.
  • In a measuring jug combine the stock and eggs and whisk till the eggs are beaten.
  • Pour this mixture over top and pat down with a spoon to ensure all bread is covered and soaking up the liquid.
  • Let stand for 20 minutes to all the bread to absorb the liquid slightly.
  • Bake at 375 degrees F uncovered for 30 minutes, then take out of oven and sprinkle the cheese generously all over top.
  • Place back in the oven uncovered and cook the remainin 15 minutes untill the top is golden brown and the cheese is melted and gooey. Serve either warm or cool.