Vegetable Bread Pudding

Vegetable bread pudding provides a tasty way to use up the last few pieces of bread in a loaf and vegetables that are getting a bit tired. It's a sort of a cousin to baked stuffings, but with more emphasis on the vegetables than the bread. For a gluten-free version, simply make this using gluten-free bread. However, this works best with a really sturdy crusty bread. Using a softer bread can make this come out mushy.

Serves: 6

5 slices crusty, dense whole grain bread, torn into small pieces
½ cup unsweetened rice milk or other nondairy milk
1 tablespoon olive oil
1 large onion, finely chopped
4 to 5 cups finely chopped vegetables of your choice (see options, below)
1 grated mozzarella- or cheddar-style nondairy cheese
¼ cup vegan mayonnaise
¼ cup chopped fresh parsley
1 tablespoon minced fresh dill or ½ teaspoon dried
½ teaspoon paprika
½ teaspoon dried basil or thyme
Salt and freshly ground pepper to taste
Sesame or poppy seeds for topping

Preheat the oven to 375 degrees F.

Place the torn bread in a mixing bowl and pour the nondairy milk over it. Stir to moisten the bread, then set aside until needed.

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until the golden and just beginning to turn brown.

Add the vegetables of your choice and just enough water to keep the skillet moist; cover and steam until just tender, 5 to 8 minutes. Drain off any liquid that has remained.

Combine the vegetable mixture with the bread in the bowl and stir in the remaining ingredients. Mix well, then transfer to a shallow 1 ½-quart baking dish. Sprinkle a some sesame seeds over the top.

Bake for 35 to 40 minutes, or until the top is golden and just beginning to turn crusty. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

VEGETABLE OPTIONS:
You can use a single vegetable, or combine two or three. You’ll need a total of 4 to 5 cups raw vegetables, prepared as instructed below.