vegan baker

Vegan Bread Pudding


half a stale large baguette, cut into approx. one-inch cubes (easier to cut when half stale)

2 cups of soy creamer

1/4 cup white sugar

1/4 cup dark brown sugar

2 teaspoons vanilla

2 teaspoons bourbon

1 teaspoon cinnamon

1/4 teaspoon ginger

pinch of salt

(All of this is to taste. Put your finger in the fluid when you’ve combined it and adjust it as you like. Also, I hate raisins, but they are traditional, so do as you please with the dried fruit.)

Put everything that isn’t bread in a large bowl. Wisk it to combine and adjust for taste. Put the bread in the bowl and turn it over gently with a large spoon until it is entirely wet. Let it soak, with occaisonal gentle turns, for at least half an hour, until there is not a good deal of unabsorbed liquid. (This isn’t a science. If you need more fluid or more bread, the recipe is loose enough to take more. You’re looking to make everything well-soaked and well-soaked-up.)

Grease an 8×8 brownie pan with margarine. (You can use many shapes and sizes of pan. I use the top tier of a 3-tier wedding pan set, in fact.) Preheat to 350. When your oven’s hot, pour the bread gently into the pan and pop it on the middle rack. Cook 30-50 minutes, depending on your pan and your oven, basically until it looks golden and a tad puffy. Let it cool for a few minutes so you don’t burn your whole mouth.


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