Bread Pudding is classic go-to recipe for a hearty brunch or impressive dessert. This healthy, plant-based version starts with Sprouted Bread, packing nutritious whole grain fiber and protein. A dairy-free, egg-free vegan custard sauce is made following the same ratio of a traditional recipe. Enjoy this with Vanilla Chia Crème or roasted grapes for the ultimate, guilt-free breakfast.
MEDIUM Servings: 6 Ready In: 75 minutes
2 Tbs raw cashews, soaked overnight
1/2 loaf Sprouted Cinnamon Raisin Bread (like Ezekial brand), or 6 cups bread cubes
3 cups unsweetened almond milk
3 Tbs ground flax meal
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
2 Tbs raisins
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Gather ingredients. Preheat oven to 350F
Soak cashews for at least 4 hours, or overnight, to soften.
To toast the bread: Cut bread into bite-sized cubes. Spread into a single layer on a baking sheet and toast at 350F for 10-12 minutes, until dry and crunchy. Or, if you plan ahead, leave the bread on the counter overnight to get stale.
To make the Vegan Custard: Drain the soaking cashews and place in a microwave-safe container. Add the almond milk, flax, cinnamon, vanilla, and salt. Microwave 1 - 1:30 minutes, just until steaming and cinnamon is aromatic. Pour the almond milk mixture into a blender and puree until smooth. This might take a couple of minutes, depending on how soft your cashews are.
To make and bake the Cinnamon Raisin Bread Pudding: Combine the toasted bread with the Vegan Custard and the raisins. Mix well. Pour the bread pudding into a 9x9 inch baking dish.
Cover and bake at 350F for 30 minutes. Remove the cover after 30 minutes and bake another 20-25 minutes. When bread pudding is golden brown, remove from the oven. Let rest at least 10 minutes before slicing.
Chef's Tips: This recipe for Vegan Custard follows a classic fat: milk: egg ratio of a traditional egg and dairy custard. Use it as a plant-based substitute in any recipe calling for custard. Just omit the cinnamon if you need it for a savory dish. For a fancy presentation, portion and bake this bread pudding in individual ramekins. Top with toasted pecans or Pomegranate Arils.
Yield: 9 x 9 pan
Serving size: 1/6 of a recipe (6.7 ounces).
Calories From Fat (18%) 34.77
% Daily Value
Total Fat 4.14g 6%
Saturated Fat 0.34g 2%
Cholesterol 0mg 0%
Sodium 297.54mg 12%
Potassium 368.51mg 11%
Total Carbohydrates 35.61g 12%
Fiber 5.31g 21%
Protein 6.71g 13%
Calcium 0.21mg <1%
Iron 121.88mg 677%
Vitamin A 1.28IU <1%
Vitamin C 0.07mg <1%