Vegan spiced bread pudding
Bread pudding all dressed up for Christmas with warming festive spices such as nutmeg, cinnamon and ginger along with juicy mixed dried fruit.
An old fashioned winter favourite that is guaranteed to delight all ages. A wonderful way to thriftily repurpose up old bread. A comforting hug of a desert that is all dressed up for Christmas with warming festive spices such as nutmeg, cinnamon and ginger, along with mixed dried fruit. The toasted almonds make for a delightful crunch.
- 400ml coconut milk (1 can)
- 150ml plant milk vegan spread
- 1/2 tsp ginger
- 1 tsp cinnamon pinch of nutmeg
- 50g mixed dried fruit
- A handful of flaked almonds
- A pinch of sea/pink salt
- 4 tbsp agave/maple/fruit syrup
- 1 tsp vanilla extract
- 12 slices of bread (remove the crusts)
1. Preheat oven to 180oC/355oF. Serves 4-6 2)
2. In a jug, mix the milks, spices, salt, vanilla and syrup (it doesn’t matter if it doesn’t mix together fully). Set aside then spread each slice of bread with butter and cut in half.
3. Using a medium sized oven proof dish coat with the spread (stops it sticking) then layer the dish with half the slices of bread. Sprinkle over half the almonds and dried fruit. Pour over half the milky mix and repeat with another layer.
4. Using your hand or the back of a spoon gently press down the bread so it soaks up the liquid.
5. Pop in the oven for 30 minutes or until golden brown.
Serve on straight away with custard, cream or ice cream.
How to Video
Vegan Spiced Bread Pudding
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