Vegan: bread pudding
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Vegan: bread pudding
  Vegan    Bread    Pudding    Vegetarian  
Last updated 6/12/2012 1:28:18 AM. Recipe ID 63610. Report a problem with this recipe.
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      Title: Vegan: bread pudding
 Categories: Vegetarian, Puddings
      Yield: 1 Servings
      2 c  Grated apples
           Juice of 1 lemon
      4 c  Whole grain bread, cubed,
    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

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Recipe ID 63610 (Apr 03, 2005)

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