I had never tried a vegan bread pudding, nor a classic one because in general they have never caught my attention, but looking for ideas at Pinterest I saw that they looked really good and decided to give it a try.

It is a great way to take advantage of stale bread and it has surprised me a lot, it is something that I could eat every day, although I prefer to have dessert from time to time and for breakfast I always alternate between porridge or a smoothie.

Ingredientes

Scale

  • 450 g de pan del día anterior (1 libra), yo usé pan de espelta no integral
  • 3 tazas de leche vegetal sin endulzar (750 ml), yo usé leche de soja
  • 3/4 taza de azúcar moreno, de coco o panela (150 g)
  • 4 cucharadas de semillas de lino
  • 1 cucharada de aceite de coco (opcional)
  • 1 cucharadita de extracto de vainilla (opcional)
  • 1/2 cucharadita de canela en polvo

Instructions

  1. Cut the bread into large cubes and add it in a large bowl.
  2. Pour the rest of the ingredients into a glass blender and beat until well combined.
  3. Pour the mixture over the bread, stir and leave stand at room temperature for 1 hour.
  4. Preheat the oven to 180ºC or 350ºF for at least 10 minutes.
  5. Pour the dough and n a 9×9 inch (22×22 cm) baking pan. You can use a pan of other sizes as long as it’s big enough.
  6. Bake for about 60-70 minutes or until golden on the outside and done inside ( the time can vary from one oven to another, in mine it was ready in about 70 minutes). If it’s brown on the outside but raw on the inside, you can cover it with a piece of parchment paper and bake it until done.
  7. You can serve it immediately or eat it cold ( I like it better the next day). I served it with brown-sugar-frosting on top, but it’s optional .
  8. Store leftovers in the fridge covered for 5-7 days.

Notes

  • I have seen many recipes that use brioche or breads that contain eggs and are usually sweet, but it works well with any type of bread.
  • If you use a non-sugar sweetener you will need to adjust the recipe. I couldn’t tell you how much to use.
  • Coconut oil and vanilla extract are optional ingredients and nothing else needs to be substituted.
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