Wild Mushroom Bread Pudding

  • 3 Tbsp Olive Oil
  • 3 Tbsp Earth Balance
  • 10 shallots; thinly sliced
  • 2 c shiitake mushrooms; thinly sliced
  • 2 c oyster mushrooms ; thinly sliced
  • 4 Tbsp fresh basil; minced
  • 2 Tbsp flat leaf parsley; minced
  • 1 Tbsp fresh thyme; minced
  • 16oz firm tofu
  • 1 c soy milk
  • 1 tsp baking powder
  • 1 loaf whole grain bread; cut into 1 inch cubes (about 6 c)
  • 1/2 c bread crumbs
  • 1/4 c non-dairy soy cheese(We like Daiya Cheddar Style Shreds)
  • Salt to taste

Preheat oven to 350 degrees. In a straight sided pan add olive oil, earth balance, shallots, and a pinch of salt. Sweat the shallots about five minutes. Stir in shiitake mushrooms and saute for about 1 minute. Add the oyster mushrooms, and saute until the release their juices to the pan. Stir in basil, parsley, and thyme and cook, stirring frequently until the mushrooms are tender and begin to brown. Remove from heat and set aside. In a food processor combine the tofu, soymilk, baking powder, and a pinch of salt. Puree until smooth. Transfer to a mixing bowl and fold in bread cubes. Stir in mushroom mixture and spoon evenly into greased 9 inch glass baking dish. In a small bowl mix the breadcrumbs and soy cheese together. Sprinkle over the top of the bread pudding. Bake for 50-60 minutes or until the edges have browned. Let sit for 15 minutes to allow to set.