This savory vegan bread pudding combines earthy mushrooms, sweet corn and a kick from jalapenos for a delicious main course or side dish for any day of the week or a special holiday dish
Preheat the oven to 375 F
Place the bread cubes on a sheet pan and spray it with cooking spray and bake until golden and crispy from 12 to 15 minutes, take out and let cool
Add olive oil to a large skillet over medium/high heat and add the onion, garlic, cremini, shitake mushrooms, corn, jalapeno, thyme, 1/2 tsp. salt and 1/2 tsp. pepper. Saute for 10 minutes, stirring occasionally, stir in the sherry vinegar and saute for another 2 minutes or until most of the liquid has been evaporated. Set aside to cool
In a large mixing bowl combine the nondairy milk, vegan cheese, corn starch, Dijon mustard, nutritional yeast, 1/2 tsp salt, 1/2 tsp. pepper and stir well
Add the toasted bread cubes and the mushroom mixture, stir well and let rest for 30 minutes
Preheat oven to 350 F
Pour bread pudding mixture into a cooking sprayed 9X13 casserole or large oval casserole and pack it down a bit
Cook for 50 to 60 minutes or until top is golden brown and crispy, rotating the casserole halfway through
let sit for 8 to 10 minutes and serve