VEGAN BREAD PUDDING
Vegan bread pudding, a delicious dessert, so easy to make, and only requires 7 simple ingredients. It's perfectly served with sugar glaze!
Provided by Iosune
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Place the bread cubes in a large mixing bowl and set aside.
- Add all the remaining ingredients to a blender and blend until smooth.
- Pour the mixture all over the bread, stir and set aside for about 1 hour at room temperature.
- Preheat the oven to 350ºF or 180ºC.
- Place the pudding mixture in a 9×9 inch (23×23 cm) baking dish and bake for 60 to 70 minutes or until the bread pudding is golden brown on the outside and cooked on the inside. Baking time may vary depending on your oven, my pudding was ready in 70 minutes. If the pudding is golden brown but uncooked, cover with some aluminum foil and cook until it's ready.
- Remove from the oven and allow to cool slightly.
- Serve your vegan bread pudding with some brown sugar glaze, nuts, or even fruits.
- Store the leftovers in an airtight container in the fridge for 5-7 days, or in the freezer for up 2 months (you will need to freeze it before you add any sauce or toppings). To thaw, place the bread pudding in the fridge until completely defrosted. For best results, reheat in an oven rather than a microwave to maintain the proper texture. It also can be reheated directly from frozen.
Nutrition Facts : ServingSize 1/8 of the recipe, Calories 263 calories, Sugar 18.3 g, Sodium 276 mg, Fat 6.1 g, SaturatedFat 1.8 g, Carbohydrate 45.3 g, Fiber 3.2 g, Protein 8.6 g
VEGAN ALMOND-VANILLA PUDDING
I love the way vanilla beans add so much flavor and this is the case with this vegan pudding. The little black seeds scraped from a vanilla bean add not only taste but a nice visual appeal.
Provided by Yoly
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 8h20m
Yield 2
Number Of Ingredients 6
Steps:
- Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
- Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
- Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 50.2 g, Fat 6.1 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 100.6 mg, Sugar 38.1 g
VEGAN BREAD PUDDING
Make and share this Vegan Bread Pudding recipe from Food.com.
Provided by Bealicious
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a large bowl, whisk together soymilk, sugar, maple syrup and vanilla. Add the bread cubes, let sit about 10 minutes, or until bread is soft and has absorbed most of the milk. Add the raisins and a few sprinkles of cinnamon and gently mix together. Don't over mix it. Scoop mixture into lightly greased 8x8 pan. Lightly sprinkle top with a little more cinnamon.
- Bake pudding in preheated oven for 30 to 45 minutes, or until puffed and golden and milk has been absorbed.
Nutrition Facts : Calories 174, Fat 2.1, SaturatedFat 0.3, Sodium 193.2, Carbohydrate 34.9, Fiber 1.6, Sugar 20.2, Protein 4.9
ALMOND BREAD PUDDING
I played with a recipe from my mom, and the result has been popular with all of our customers at the Washington House in Sellersville.-Deb Mathie, Sellersville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. , Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.
Nutrition Facts : Calories 531 calories, Fat 24g fat (12g saturated fat), Cholesterol 179mg cholesterol, Sodium 240mg sodium, Carbohydrate 72g carbohydrate (59g sugars, Fiber 1g fiber), Protein 9g protein.
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