Bread pudding
Serves 12
- 1 lb. sturdy bread, torn or chopped into 1 ½ to 2-inch pieces (8 heaping cups or about 1 whole standard French loaf)
- 2 tablespoons plant-based butter or refined coconut oil, melted (optional)
- 2 cups Just Egg (one 16 oz. carton)
- 3 cups non-dairy milk (macadamia milk is delicious here)
- ¾ cup organic white sugar
- 2 oz. finely chopped dark chocolate
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Maple syrup, plant-based butter and powdered sugar (for serving)
Equipment
3- to 4-quart baking dish
01 / 05
Prepare the baking dish
Grease a 9x13-inch baking pan (see note) or 3- to 4-quart casserole dish generously with coconut oil or plant-based butter.
Note: Halve this recipe to cook in an 8x8-inch pan, pie pan or loaf pan.
02 / 05
Add the bread and chocolate
Make the bread cubes and transfer them to the baking dish. Drizzle with the 2 tablespoons of melted butter or coconut oil and stir to coat. Spread the bread cubes out evenly in the dish. Sprinkle the chopped chocolate over the bread cubes.
03 / 05
Add the custard
In a large mixing bowl, whisk together the Just Egg, milk, sugar, cinnamon and vanilla. Pour the mixture evenly over the bread. Use a spatula or fork to help submerge all the bread in the mixture.
04 / 05
Soak for an hour
Cover the baking dish and let it sit for 1 hour to let the bread soak up the custard.
05 / 05
Bake
When ready to bake, preheat oven to 350°F. Once the oven is hot, give the bread cubes one more press into the egg mixture, then transfer to the oven. Bake for 50 to 60 minutes, until golden-brown on top. There can still be a little liquid in the middle – it will set as it cools.
Serve with plant-based butter and maple syrup, or a simple dusting of powdered sugar.
Join the conversation.
Subscribe to them below.