This bread pudding is delicious, and you would never guess it's 100% vegan--but oh yes, it is!Â And anything that tastes like sticky toffee pudding in our house is an instant winner.Â It's a great way to use up old bread, or if you're like me and have picky kids who won't eat bread crusts, keep them and use those instead for this recipe--that's all I ever use and it turns out great!
Here is my new YouTube video demonstration on how to make this dish, and below are the ingredients and directions listed as well:
- 1 can full-fat coconut milk
- 1 banana
- 2/3 cup maple syrup
- 2 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon salt, divided in two
- 1 1/4 cup non-dairy milk, chilled
- 1/3 cup cornstarch
- 1/4 cup brown sugar
- 1/4 cup vegan butter, melted
- 5-ish cups day-old bread, cut into cubes, or bread crusts*
- Pre-heat oven to 350Â° and add bread to a lightly greased 9x11 pan.
- Add coconut milk, maple syrup, banana, vanilla, cinnamon and half of the salt (1/2 tsp) to a blender and blend until smooth.
- Whisk together the cornstarch and chilled non-dairy milk.
- Transfer mixture from blender to pot and heat over medium heat, stirring often, until simmering.
- Once simmering, add in cornstarch mixture and heat, stirring constantly, until mixture thickens, about 2-3 minutes.
- Pour entire mixture over bread, making sure to saturate all pieces.
- Melt butter and mix with brown sugar and remaining 1/2 teaspoon salt and pour over bread pudding.
- Bake uncovered for about 45 minutes.
- Enjoy!Â You can serve with a scoop of ice cream, or as I often do, with vegan whipped coconut cream.**
*You don't need to be exact with the bread measurements.Â I sometimes use as much as 6 1/2 cups of crusts and it still comes out great and not dry.
**This recipe was adapted from the Maple Pecan Vegan Bread Pudding recipe on www.convegblog.com.
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