Step 1

Preheat the oven to 350 degrees F.

Step 2

Heat the oil in a saucepan. Add the garlic and, when they sizzle, add the leeks and thyme. Season with salt and ground black pepper and cook for about 15 minutes, covered, until the leeks are tender. Stir in the cornstarch and mix. Turn off heat.

Step 3

While the leeks are cooking, season the sourdough cubes with salt and ground black pepper. Spray on some cooking spray and toast in the oven for 15 minutes or until the bread cubes are lightly golden.

Step 4

Add the toasted cubes of sourdough to the leek mixture and toss together.

Step 5

Place the nondairy milk in a bowl and whisk in the garlic powder, onion powder, salt and ground black pepper to taste.

Step 6

In a small baking dish (I used an oval baking dish about 9 inches long and 5 inches wide, but a square 8-inch dish would work as well), place the sourdough-leek mixture and spread evenly.

Step 7

Pour all but 1/2 cup of the nondairy milk mixture over the bread-leek mixture. Press slightly to submerge the cubes of bread, but not all the way.

Step 8

Let the pudding stand for 5 minutes, then pour in the remaining nondairy milk.

Step 9

Bake in the preheated oven for 1 hour or until the pudding is set and the tops of the bread are golden-brown.