Cinnamon-Raisin Bread Pudding

 
6 cups stale bread of choice, cut into 1-inch cubes
1/3 cup raisins (could use half golden raisins)
2 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1 cup apple juice
1/2 cup maple syrup
1 T. vanilla
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
 

Lightly oil a 8 x 12-inch casserole dish. Place the bread cubes in the casserole dish and scatter the raisins over the bread cubes. In a small bowl, whisk together the remaining ingredients, and pour over the top of the bread cubes. Bake at 350 degrees for 40-45 minutes or until golden brown on top. Remove from the oven and allow to sit for 10 minutes before cutting into servings. Serve warm, cold, or at room temperature, and can be served plain, topped with tofu whipped topping, or with a scoop of non-dairy ice cream or sorbet.

* Note: you can substitute other dried fruit for the raisins, and add up to 1/4 cups rum or other liqueur of choice to the wet mixture before pouring it over the bread cubes.

Yield: One 8x12-inch pan or 6-8 servings

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett