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Corn & Mushroom Bread Pudding

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

Course Main Course
Cuisine American
Keyword bread pudding
Prep Time 20 minutes
Cook Time 50 minutes
Servings 6
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 6 cups sliced sourdough bread, cubed
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 3 cups sliced cremini mushrooms
  • 2 cups sliced shitake mushrooms
  • 2 cups fresh corn, shucked (about 2 cobbs)
  • 2 jalapenos, minced (if peppers are mild, leave the membrane and sees in, if not, cut out)
  • 2 tsp fresh time, minced
  • 1 tsp kosher or sea salt, divided
  • 1 tsp coarse black pepper, divided
  • 2 tbsp fresh basil, chopped
  • 3 1/2 cups non dairy milk, I used almond
  • 2 cups shredded vegan cheese, I used 1/2 cheddar and 1/2 mozzarella style
  • 3 tbsp corn starch
  • 1 tbsp Dijon mustard
  • 3 tbsp nutritional yeast
  • 2 tbsp sherry vinegar

Instructions

  1. Preheat the oven to 375 F

  2. 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

  3. 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

  4. 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

  5. Add the toasted bread cubes and the mushroom mixture, stir well and let rest for 30 minutes

  6. Preheat oven to 350 F

  7. Pour bread pudding mixture into a cooking sprayed 9X13 casserole or large oval casserole and pack it down a bit

  8. Cook for 50 to 60 minutes or until top is golden brown and crispy, rotating the casserole halfway through

  9. let sit for 8 to 10 minutes and serve