PANTRY Bread Pudding

Self-isolating? You can still have a delicious dessert with these easy pantry basics.

 

Pre-baking (after sitting for one hour).

INGREDIENTS:

  • 1/2- 3/4 loaf day-old french bread ( about 5-6 cups)

  • 1 (13 oz.) can full-fat, unsweetened coconut milk (use 2 cans if you like very moist)

  • 1/4 C. maple syrup

  • 3 T. sugar (vegan)

  • 2 tsp. cinnamon

  • 2 T. butter (vegan, can sub coconut or vegetable oil)

  • 1 C. chocolate chips (vegan)

  • 2 tsp. vanilla extract

  • 2 tsp. rum extract

  • 1 tsp. almond extract

  • 6 T. aquafaba (chickpea brine)

  • pinch salt

Preheat oven to 350°

DIRECTIONS:

  • In a medium-size bowl, mix together milk, extracts, 1 tsp. cinnamon, aquafaba, salt, two tablespoons of sugar, and maple syrup.

  • Cube bread into about 2” pieces.

  • Grease baking pan with 1 tablespoon of butter.

  • Add bread to pan and add liquid mixture.

  • Mix until well coated, fold in the chocolate chips.

  • Let sit 30 minutes to an hour (your bread pudding will come out more custard-y this way).

  • Dot the remaining butter over the top of the bread pudding mixture and sprinkle over the remaining cinnamon and sugar.

  • Bake 30-45 minutes or until the bread has turned golden brown. 

  • Let sit for 10 minutes and enjoy warm.

I’m sure you don’t have to follow this recipe exactly to be delicious. If you don’t have chocolate chips, but have raisins (gross, I would never, but do you boo) go ahead and swap out. No coconut milk? Use Cashew, Soy or your favorite plant-based milk. Only have vanilla extract? Fine just use that, no need to go out and buy more (unless you really want to).

I hope you give this recipe a try - if you do, let me know what you think in the comments below!

{ debbie }