And the desserts keep on rolling in this, the last week on unResolution month. Hopefully yesterday’s crepes hit the spot, but today we’re going in a different direction: we’re dipping back into vegan territory! After seeing my post for Egg Nog Bread Pudding, my friend The Word Vixen asked for a vegan version. Who am I to refuse? So today we’re making:
Vegan Bread Pudding With Cinnamon Crumble
Continuing this tradition of chef’s desserts, or at least desserts that don’t require fancy baker’s techniques (which will have their day, I promise!), bread pudding is one of those desserts you can make without a whole lot of fuss. In fact, making vegan bread pudding is easier than making the non-vegan kind because there is far less mixing of eggs and milk to make custard.
Of course, I wanted to give this dish a little more oomph than a normal vegan bread pudding so after careful deliberation, I decide on adding a little cinnamon crumble. Given the prevalence of vegan margarine these days, doing a vegan crumble is as easy as doing one with regular butter. Still, if you can’t find vegan margarine, use just a little bit of soy milk. It’s not going to be quite the same, but it will taste cinnamon-y and sugar-y and that’s a good thing!
Vegan Bread Pudding
You will need:
- Non-stick cooking spray
- 2 cups of vegan bread, cut into 1/2 inch cubes
- 1 1/2 cups grape or apple juice
- 1 cup of soy milk
- 1/2 cup real maple syrup
- 1/2 cup raisins
- 1 banana, cut into small pieces
- 4 tablespoons vegan margarine or 2 tablespoons additional soy milk
- 6 tablespoons of cinnamon (divided)
- 4 tablespoons vegan sugar
Preheat the oven to 350.
Grease an oven safe baking dish with non-stick cooking spray.
In a bowl, add the bread, juice, soy milk, maple syrup, raisins, banana, and 2 tablespoons of cinnamon and stir very well to make sure the bread is coated in liquid. Pour the mixture into an oven safe dish.
Bake for 30-45 minutes or until the pudding is dry.
Melt the vegan margarirne in the microwave. Combine the remaining cinnamon, vegan sugar, and vegan margarine in a bowl and stir until it forms clumps. Spread the clumps on top of the bread pudding and bake for another minute.
Let it cool and get to eating. Enjoy!