Ranfañote with a Twist

Ingredients

• 8 slices of day-old bread, crusts removed 8 slices of day-old bread, crusts removed
• 1 cup (240ml) almond milk 1 cup (240ml) almond milk
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (50g) grated cheese (such as Manchego or Parmesan) 1/2 cup (50g) grated cheese (such as Manchego or Parmesan)
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (30g) sliced almonds, for garnish 1/4 cup (30g) sliced almonds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 10g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the almond milk, minced garlic, olive oil, grated cheese, parsley, thyme, salt, and black pepper.
3. 3.
   Cut the bread slices into small cubes and add them to the bowl. Mix well until the bread is evenly coated with the mixture.
4. 4.
   Grease a baking dish with olive oil and transfer the bread mixture into it. Press it down gently to form an even layer.
5. 5.
   Sprinkle the sliced almonds on top for garnish.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Almonds — Toast the sliced almonds in a dry pan over medium heat for a few minutes until they turn golden brown. This will enhance their flavor and add a nice crunch to the dish.

Tips & Tricks

• For a more indulgent version, you can add cooked bacon or ham to the bread mixture before baking.
• Experiment with different types of cheese to find your favorite flavor combination.
• Serve the Ranfañote with a side of fresh salad or roasted vegetables for a complete meal.

Serving advice

Serve the savory almond bread pudding warm as a main course or as a side dish. It pairs well with a glass of Spanish red wine.

Presentation advice

Garnish the Ranfañote with a sprinkle of fresh parsley and a drizzle of olive oil before serving to enhance its visual appeal.