Description
A bread and butter pudding is great for the holidays as breakfast, brunch or dessert. An ideal treat to make when you have some stale bread and want an easy recipe using pantry staples.
Ingredients
- 3 tablespoons raisins
- 2 tablespoons rum, bourbon or brandy
- 400g / 14.10 ounces white bread (around 8 thin slices)
- ¼ cup vegan butter
- 2 cups / 500ml cold soy milk, reserve 2 tablespoons for the cornstarch (or plant milk of choice)
- ½ cup / 100g raw granulated sugar (organic if in the US to make sure it’s vegan)
- ½ cup / 120g coconut cream (or full-fat coconut milk)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch nutmeg (freshly ground is best)
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- To a small bowl, add the raisins and rum. Make sure the raisins are entirely covered and set aside.
- Butter one side of the bread slices and cut on a diagonal to create four triangles out of each piece of bread.
- In a 9×9 inch (or similar) baking dish, layer the buttered bread slices so they are snug in the dish and set aside. (See the photo above for reference).
- To a small saucepan on medium heat, add the milk, sugar, coconut cream, vanilla, cinnamon, and nutmeg.
- To a small bowl, stir in the cornstarch with the leftover two tablespoons of milk, making sure it’s well combined. Pour it into the saucepan and whisk for 2-3 minutes until the sugar dissolves. Remove from heat.
- Scatter the rum-soaked raisins over the buttered bread and stir the remaining rum into the custard mixture.
- Pour the mixture over the bread, covering every slice of bread. If you have any butter leftover, you can dabble it on top of the bread. Set it aside for 15 minutes for the bread to soak up the liquid.
- Place in the oven to bake for 45 minutes.
- Remove from the oven and let it sit for at least 30 minutes to set.
- Serve with your choice of custard, whipped cream or ice cream. You can also dust it with icing sugar (confectioners sugar).
- It will keep for 3-4 days in the refrigerator, and it can be served warm, at room temperature or cold.
Notes
You can watch the full recipe video over on our YouTube channel.
- Diet: Vegan
