Vegan Bread Pudding

Vegan Bread Pudding
[Makes 1 (9×13 baking dish) ~ Serves about 12-15 depending on slices]

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This bread pudding is delish! This recipe was inspired by our little one and her science fair project. Yes, it’s that time of year again – Science Fair experimentation time. I think they strategically plan for it in January so kids can plan and execute their experiments during winter break. Both Josh and Jasmine every year seem to do a food related experiment, maybe I have an influence on them afterall.? This year Jasmine’s experiment involved bread baking/rising etc. Long story short the experiment resulted with about 6-8 loaves of bread over the last couple weeks. (Note to Self: Type out written Bread Recipe for Jasmine) she used one of my bread recipes. 🙂 So with that said, this recipe utilized one of her day old loaves of bread. I also used cashew milk, I feel like cashew milk is the skim milk of the non-dairy world… Maybe the low calories makes me feel better about the dessert too. 😉 Any non-dairy milk should suffice, cashew milk just happened to be what we had available this day. If you ever end up with 6 loaves like use there are options: freezing, croutons, bread crumbs and yes…Bread Pudding. Enjoy!

Jasmine making her bread… 🙂
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Ingredients:
1 Loaf (9×5 size loaf pan-about 8-12 cups) Day of Bread, cubed
2 Cups Warm Water
2 Cups Non-Dairy Milk
¼ Cup Corn Starch
2 Tbsp Vanilla Extract
3 Tsp ground Cinnamon
1 ½ Cup Brown Sugar
½ Cup Demerara Natural Sugar (any sugar should work fine)
1 ½ Cups Pecans, chopped (optional)
1 Cup Raisins, optional
¼ Tsp ground Nutmeg
¼ Tsp Salt

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.
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-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
Cubed Bread
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-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
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-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

Our household seems to not be a fan of raisins, so I added raisins only to 1/4 of the dish. This is my piece with raisins. 🙂

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Vegan Bread Pudding

  • Servings: 12-15
  • Difficulty: Easy
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Credit: https://veganrescue.com/

Ingredients:
1 Loaf (9×5 size loaf pan-about 8-12 cups) Day of Bread, cubed
2 Cups Warm Water
2 Cups Non-Dairy Milk
¼ Cup Corn Starch
2 Tbsp Vanilla Extract
3 Tsp ground Cinnamon
1 ½ Cup Brown Sugar
½ Cup Demerara Natural Sugar (any sugar should work fine)
1 ½ Cups Pecans, chopped (optional)
1 Cup Raisins, optional
¼ Tsp ground Nutmeg
¼ Tsp Salt

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.
-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

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Easy Moist Vegan Cornbread!

Vegan Cornbread Cake
(Serves 15)
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This here cornbread is should be award-winning! This one is truly a favorite with the family. I’ve made variations of this recipe some that are more traditional cornbread-like, however, this one takes the cake! Hehe, see what I did there, lol! This recipe comes out cake-like; it’s very moist and succulent with the perfect sweetness. Although you taste the pieces of corn within, I love that you still get that gritty cornmeal texture too. I bake it up in a 7×11 brownie pan and it comes out thick and fluffy. Nothing beats homemade cornbread. Enjoy and sing a song… “Beans and Cornbread had a fight, Beans knocked Cornbread outta sight…” 🙂 Happy Hump day and First day of Autumn!

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Ingredients:
1 ½ Cup Flour
1 Cup Cornmeal (I used finely ground)
2/3 Cup Sugar
2 Tsp Baking Powder
½ Tsp Salt
½ Cup Non-Dairy Milk (I used almond/coconut blend)
1/3 Cup Canola Oil
1/3 Cup Applesauce
1 (14.75oz can) Creamed Corn

Directions:
-Preheat oven 400 Degrees F. Grease 11 x 7 brownie pan – Earth Balance/Flour or vegan cooking spray if you prefer.
-In a large bowl whisk together dry ingredients until combined.
-With a spoon stir in remaining wet ingredients to combine: Non-Dairy Milk, Oil, Applesauce and Corn. – Don’t overmix.
-Pour into prepared pan and bake for 25-30 minutes until golden and toothpick comes out clean.
Enjoy!

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Vegan Cornbread

  • Servings: 15
  • Difficulty: Easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
1 ½ Cup Flour
1 Cup Cornmeal (I used finely ground)
2/3 Cup Sugar
2 Tsp Baking Powder
½ Tsp Salt
½ Cup Non-Dairy Milk (I used almond/coconut blend)
1/3 Cup Canola Oil
1/3 Cup Applesauce
1 (14.75oz can) Creamed Corn

Directions:
-Preheat oven 400 Degrees F. Grease 11 x 7 brownie pan – Earth Balance/Flour or vegan cooking spray if you prefer.
-In a large bowl whisk together dry ingredients until combined.
-With a spoon stir in remaining wet ingredients to combine: Non-Dairy Milk, Oil, Applesauce and Corn. – Don’t overmix.
-Pour into prepared pan and bake for 25-30 minutes until golden and toothpick comes out clean.
Enjoy!

Zucchini Bread – Vegan

Zucchini Bread – Vegan
(Makes 1 Loaf)
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Z is for Zucchini Bread! ‘Z’ the last letter during this A-Z Blog Challenge 2015. I’d like to say I ‘saved the best for last’, but I do have so many other favs amongst the prior blog post this April. This Zucchini bread has similar elements to my carrot cake – cinnamon, walnuts with a shredded veggie. This zucchini bread is hands down my favorite of Zucchini breads, my kids LOVE it too. Bonus – its kid friendly…Jasmine our daughter is obsessed! It’s moist, flavorful – fantastic as a snack, side, breakfast or dessert. What more can I say about this bread…except that it’s a must try, enjoy!

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Ingredients:
1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
½ Tbsp Baking Powder
½ Tsp Baking Soda
½ Salt
½ Tbsp Cinnamon
¼ Tsp Nutmeg
2 ½ Tbsp Flax Seeds, ground up
½ Cup Pure Cane Sugar
1 Tsp Pure Vanilla Extract
¼ Cup Applesauce
¼ Cup Non-Dairy Milk (I used Soy in this recipe)
3 Tbsp Canola Oil
¼ Cup Water
½ Cup Walnuts, chopped
2 Zucchini (8oz), grated (Large & Small – see notes below)

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Directions:
-Preheat oven 350 degrees. Grease loaf pan with Earth Balance/Flour or vegan cooking spray if you prefer. I used a 1.5-quart glass loaf dish.
-Combine all dry ingredients in large bowl: Flours, Sugar, Baking Soda/Powder, Salt, Cinnamon, Nutmeg and ground flax seeds – whisk all ingredients together.
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-Add wet ingredients to dry: Vanilla, Applesauce, Soymilk, Canola Oil and Water with dry ingredients. Stir together to combine. Once incorporated fold in walnuts and Zucchini.
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Note: I grate Zucchini using a box grater. One Zucchini I grate using the large side and the other I grate using the small.
Zucchini Grated
-Pour into prepared loaf dish/pan then bake for 1 hour. Let stand for 10-15 minutes to cool. Enjoy!
(I’m addicted to this bread especially when it’s warm. I can’t just have one slice).

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