VEGAN BREAD PUDDING

By Peggie

Vegan bread pudding that is golden and crispy on the outside and soft and delicious on the inside. Super easy and perfect comfort food. Divine served warm with vegan cream or ice cream.

Ingredients

• For Serving:
• 10-12 Thick Slices (~18oz/500g) White Bread*
• 1/2 cup (75g) Raisins
• 2 and 2/3 cups (660ml) Coconut Cream*
• 1/2 cup (75g) Raw Cashews
• 3 Tbsp (45g) Coconut Oil
• 1/2 cup (100g) White Sugar
• 1 tsp Ground Cinnamon
• 1 tsp Vanilla Extract
• 4-6 Tbsp (60-90g) Vegan Butter (Divided, for brushing)
• A dusting of powdered sugar
• Sweetened Vegan Whipped Cream or Vegan Ice Cream or Vegan Custard
• Vegan whip cream:
• 1 14oz (400ml) can Coconut Cream
• 3 Tbsp Powdered Sugar (optional)
• 1 tsp Vanilla Extract (optional)
• INSTRUCTIONS
• Place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
• The next day, take it out and carefully open it (don’t shake it around!).
• You’ll see that the cream part has separated from the water and risen to the top.
• Scoop that out into the bowl of an electric mixer, leaving the water behind. You can use the water in a smoothie or throw it out.
• Starting at slow speed gradually increase speed until you achieve a whipped cream consistency.
• The harder the consistency of the cream when you scoop it out, the quicker this will be.
• Once you have whipped cream consistency, you can stop right there. You’re done! OR:
• Add some powdered sugar and vanilla for a sweetened cream.
• Whisk again until mixed in.

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 350°F (180°C).

Cut the bread into chunks and then add to a mixing bowl with the raisins.

Add the coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla to a blender jug and blend until very smooth.

Pour the blended mix over the bread chunks and raisins in the mixing bowl. Toss it carefully, being careful not to break up the bread, so that all the bread pieces are covered with the sauce.

Transfer to a 9×13 baking dish and smooth down evenly.

Melt 3 Tbsp of the vegan butter and brush it over the top. If you have some leftover then keep it for later.

Place into the oven (uncovered) and bake for 45 minutes.

When it comes out the oven it should be all browned and crispy on top. Melt the remaining 2-3 Tbsp of vegan butter and brush over the top. I usually start with 2 Tbsp but if I run out then I melt another 1 Tbsp.

Dust the top with powdered sugar (optional but does look pretty).

Serve with sweetened vegan whipped cream, vegan vanilla ice cream or vegan custard.


NOTES
*It is ideal if your bread is slightly stale. Depending on the thickness of the slices you might need 10 or 12 slices. If you’re slicing it quite thick yourself then 10 slices is probably right, if you’re buying pre-sliced (but thick cut) bread then 12 slices is probably right. You can weigh it for accuracy (~18oz/500g) but it is not necessary to be exact for this recipe to work out.

*Use full fat canned coconut cream. It works out to 1 and 2/3 cans of coconut cream. Measure this in a measuring jug for accuracy, but you should have around 1/3 of a can left over from 2 cans (14oz/400ml each) of coconut cream.