Sourdough 5 spice bread pudding
Disclaimer: I don't actually remember ever eating or making bread pudding in my pre-vegan days, so I have no idea how similar this is to conventional bread pudding. All I know is that it's delicious. I ate both servings last night. The top is sugary and crisp, while the insides are creamy, warm, and gooey. 
Bread pudding, makes 2 generous servings
3 1/2 c. cubed sourdough bread (a crusty variety; stale is just fine)
2/3 c. coconut milk
2/3 c. soy milk
1/4 c. unrefined cane sugar + 1 tsp.
1 1/2 tbs. cornstarch
1 tbs. margarine, melted
1 tbs. orange juice
1 tsp. lemon zest
1 tsp. cocoa powder
1/2 tsp. 5 spice
1/8 tsp. cardamom
Preheat oven to 350F.
In a large bowl, whisk together the milks, 1/4 c. sugar, cornstarch, margarine, oj, zest, cocoa, and spices.
Toss in the bread cubes and stir/press until they have soaked up most of the liquid. Let them soak while the oven finishes heating.
Divide the bread into two 4" ramekins. You can pack it a little to make it fit, and drizzle in any extra liquid left in the bowl. Sprinkle the tops of each with 1/2 tsp. of sugar. Bake for about 25 minutes until the bread is lightly browned.
They taste best straight from the oven.
6 comments:
this looks really yummy and perfect now that the weather is cooling down. thanks for the recipe.
Ooh, this sounds great! Do you ever make it with Acme bread?
um, you know i only live like 2 minutes away! looks so good!
melisser: I used Grace Baking this time, but I bet Acme would be great, too!
Looks so yummy! I love the idea of using coconut milk.
Hi! I'm just dropping by to let you know about a food blogging event I'm hosting, called "A Vegetarian Feast." The first round is thanksgiving themed, but broadly it can include any vegetarian dishes that use fall ingredients or make you think of Thanksgiving. I'd love to have some vegan bloggers get involved, and if you're interested in participating or mentioning the event on your blog, you can find details here. Thanks!
Post a Comment