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–+ servings
Bread and Butter Pudding

Bread and Butter Pudding

The one you've been looking forward to! Few desserts are more comforting in the winter than bread and butter pudding, and this one is vegan, made with plant-based milk, vegan marmalade, and, of course, vegan bread and butter.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine British
Servings 6 Puddings
Calories 479 kcal

Ingredients
  

Ingredients:

  • 4 tsp raisins or dried cranberries
  • 3 tbsp wine brandy or marsala
  • 1¼ cup cashew nuts soaked overnight
  • 1⅔ cup soy milk plant-based milk
  • 1 tbsp vanilla essence
  • 4 tbsp maple syrup to taste
  • 1 tsp cinnamon plus more for sprinkle
  • ⅓ tsp ginger ground
  • ¾ tsp nutmeg ground
  • ⅕ tsp cloves ground
  • 2 tsp all-purpose flour cornstarch, cornflour
  • 7-8 slices sourdough quality
  • 3 tbsp butter coconut oil, vegan
  • 1-2 tbsp candied orange peel diced
  • 2 tsp pomegranate seeds
  • 1 tbsp orange marmalade optional or coconut/date sugar

Instructions
 

Instructions:

  • Set aside the raisins that have been soaked in brandy.
  • Place the soaked and rinsed cashews in a blender. Add half of the soy milk, put the lid on but leave the opening on the top.
  • Start blending the cashews while trickling the remaining soy milk through. You should end up with a thick liquid resembling cream.
  • For a gingerbread-flavored custard, combine vanilla extract, maple syrup, and all of the spices. Finally, while the blender is running, add cornflour to prevent lumps from forming.
  • Preheat the oven to 180° F/ 355°F and grease a baking dish with vegan butter or coconut oil.
  • Cut the bread slices in half and spread vegan butter or coconut oil on both sides. (See note 1)
  • Pour a small amount of custard into the bottom of the dish and top with a few raisins and candied orange slices.
  • Arrange the buttered bread slices snugly in the custard, with the cut sides half immersed. (See note 2)
  • Allow the bread to soak up the custard for 30 minutes before serving.
  • To make a glaze, dilute the marmalade with a teaspoon of hot water.  (See note 3)
  • Bake for 30 minutes, or until the custard has thickened and the bread has taken on a nice color. (See note 4)

Notes

Notes:
  • Fill the empty spaces with small pieces of bread)
  • More raisins and orange peel can be sprinkled on top. More custard should be spread on top of the bread slices, filling in any gaps
  • If you don't want to use a marmalade glaze, brush parts of the bread that stick out of the custard with this glaze and sprinkle with extra cinnamon, leftover candied orange pieces, and coconut or date sugar. 
  • For a festive touch, garnish with leftover raisins, orange peel, and pomegranate arils.

Nutrition

Calories: 479kcalCarbohydrates: 70gProtein: 16gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 434mgPotassium: 454mgFiber: 4gSugar: 18gVitamin A: 274IUVitamin C: 6mgCalcium: 165mgIron: 5mg
Keyword bread, bread and butter, butter
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