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| Home -> [Bakery, Desserts, Pastry, Puddings & Custards, Vegan, Vegetarian] -> [Vegan: bread pudding Recipe] |
Vegan: bread pudding
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Bakery, Desserts, Pastry, Puddings & Custards, Vegan, Vegetarian |
Rating: |
0 |
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Ingredients:
| 2
| cup | Grated apples | | | Juice of 1 lemon | | 4
| cup | Whole grain bread, cubed | | | -small | | 1/3
| cup | Raisins | | 1
| tsp | Cinnamon | | 1 1/2
| cup | Soymilk | | 1/2
| cup | Maple syrup | | | Some vanilla if you use | | | -plain soymilk | | | Egg replacer to equal | | | -one egg |
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Procedures:
| 1 | Mix lemon juice with grated apple. | | 2 | Blend the soymilk, egg replacer, maple syrup and cinnamon (and vanilla, if you use it) together. | | 3 | Put one third of the bread in the bottom of a greased 8" by 8" baking dish and cover with 1 cup of the apples and half the raisins. | | 4 | Pour one cup of the liquid mixture over these ingredients. | | 5 | Repeat the layers of bread, apple and raisins, ending with a top layer of bread. | | 6 | Pour the rest of the liquid ingredients over it. | | 7 | Sprinkle with cinnamon. | | 8 | Let pudding sit for a few minutes (original recipes called for 20 minutes, i let it sit for 5). | | 9 | Bake, covered, at 350 °F (325 if you use a glass dish) for 45 minutes. | | 10 | Let stand for 10 to 20 minutes at room temperature before serving. | | 11 | Was great for breakfast. | | 12 | Notes: i used a whole wheat cinnamon raisin bread, which combined with the vanilla soymilk and maple syrup made it fairly sweet, which i like but others might not. | | 13 | The orginal recipe called for margerine to be dotted on top before baking. | | 14 | I cut it out because of fat considerations, but i guess it would make the top crisper. | | 15 | Heavily |
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