Savory Bread Pudding

One way to use day old bread is to whip up some bread pudding. Since I was in the mood for something savory, I used some whole wheat bread to make this for dinner the other night.

9 c. bread, torn into bite size pieces
3 c. almond milk, unsweetened
2 1/2 tbsp. egg replacer
2 tbsp. herbs de Provence
5 cloves garlic, finely diced
1 onion, diced
4 stalks celery, diced
2 c. mushrooms, diced
2 carrots, peeled and diced
1 bunch collard greens, stems removed, and chopped
salt to taste

Line a 9×13 inch baking dish with parchment paper. Place bread pieces in baking dish. In a dry, nonstick skillet, sauté vegetables (excluding greens) for 4 minutes. Add greens until wilted. Top the bread in the baking dish with the vegetables. In a large bowl, combine almond milk, spices, and egg replacer. Pour almond milk mixture over bread to saturate everything. Bake at 375F for 45-55 minutes. Center will be moist, but not runny.