. . : Vegan: Bread Pudding Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Vegan: Bread Pudding
Category Vegetarian
Total Hits 918
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

2 c Grated apples

Juice of 1 lemon 4 c Whole grain bread, cubed,

-small 1/3 c Raisins

1 ts Cinnamon

1 1/2 c Soymilk

1/2 c Maple syrup

Some vanilla if you use -plain soymilk Egg replacer to equal -one egg Mix lemon juice with grated apple. Blend the soymilk, egg replacer, maple syrup and cinnamon (and vanilla, if you use it) together. Put one third of the bread in the bottom of a greased 8" by 8" baking dish and cover with 1 cup of the apples and half the raisins. Pour one cup of the liquid mixture over these ingredients. Repeat the layers of bread, apple and raisins, ending with a top layer of bread. Pour the rest of the liquid ingredients over it. Sprinkle with cinnamon. Let pudding sit for a few minutes (original recipes called for 20 minutes, I let it sit for 5). Bake, covered, at 350 degrees F (325 if you use a glass dish) for 45 minutes. Let stand for 10 to 20 minutes at room temperature before serving. Was great for breakfast. Notes: I used a whole wheat cinnamon raisin bread, which combined with the vanilla soymilk and maple syrup made it fairly sweet, which I like but others might not. The orginal recipe called for margerine to be dotted on top before baking. I cut it out because of fat considerations, but I guess it would make the top crisper. Heavily adapted from a recipe in the original Laurel's Kitchen. It creates a soft, moist, but yummy pudding. This was my first attempt to veganize a baked recipe, and I think it turned out fairly well. Debbie Schwartz Seattle, WA on rec.food.recipes.

Render: 0.001 Sec ¦ By AhmBay