Vegan Bread Pudding

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My first attempt at baking was a dairy-free bread pudding, posted on this blog sometime back. After some more dabbling in baking vegan breads, I thought now I should attempt completely vegan bread pudding as well. Anyway, I had two of week-old pita loaves lying in fridge (first of those loaves, I had already used for kale halloumi sandwich). Leftover bread in fridge and bananas in basket. What other excuse I needed to make a sweet treat midweek, right? 🙂

VEGAN BREAD PUDDING

Ingredients:

2 pita loaves
1 banana
1 cup of frozen mango chunks
2 cups of flax milk (based on your preference, you can use other non-dairy or even dairy milk)
4 tbspoons of flax seed powder
3 tbspoons of chia seeds
1 cup water
3 tbspoons of maple syrup (you may hike it up, if you prefer it sweeter)
1/4 teaspoon of cardamom powder (optional)
1/4 teaspoon of cinnamon powder  (optional)
1/4 teaspoon of nutmeg powder (optional)
2 tbspoon of almond butter plus some more for coating the pudding mould
2-3 tbspoons of oats/ oat flour for coating the pudding mold

Method:

  1. Preheat oven on 400 F.
  2. In a bowl mix flax seed powder and chia seeds with water. Mix together and keep aside for 15 minutes. It would form into a gelatinous paste.
  3. Coat the pudding mold with almond butter and sprinkle oats/ oat flour over it.
  4. In the mold, arrange bite-sized pieces of bread loaves, sliced banana, and mango chunks. Pour almond butter and give a mix to let the bread and fruit chunks coat with it.
  5. In a saucepan, heat the flax seed milk, add maple syrup, cardamom powder, cinnamon powder, and nutmeg powder.
  6. To this, slowly add the chia-flex gel and constantly whisk the mixture, so as to avoid forming any lumps.
  7. Keep stirring this custard and bring it to boil.
  8. Pour this hot custard over the bread and fruits arranged in the pudding mold. Let it seat for 5 minutes.
  9. Bake the pudding for 45 minutes at 400 F. Keep a water bath inside oven in such a way that it does not disturb the pudding mold.

Ideally, then one should take the pudding out and then let it cool on the rack. But I had to run to the library after baking it and I did not want to let the it cool uncovered for five hours in my absence. Covering it while it was still hot, would make it  sweat. So I let the pudding cool slowly on its own in the oven itself. Thankfully, it did not affect the pudding.

Just perfectly sweet, not overbearing and bringing all different tastes and textures together. And the caramelized fruit chunks in between…  Aha 🙂

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Dairy-free bread pudding

Today was my first try at baking a dessert… Or rather baking anything. Few days back, my husband had mentioned about trying a bread pudding. Incidentally, because we received a wedding gift of pyroceramic glassware pots 🙂 Today he couldn’t join me at home for lunch due to work lunch arrangement with his colleagues. So I had whole day to me and thought that it would be good surprise for him if I try the pudding now. After some research, I realized that with the ingredients I had, it was easy to go dairy free but difficult to go vegan. So I used almond milk instead of the dairy milk but have used organic eggs in my preparation.

First, I sprayed our brand new Corning Ware pot with olive oil. Then in that I assembled not the Avengers, but cubed pieces of four slices of multigrain bread, two ripe bananas, one sliced apple, handful of dried cranberries, and a dollop of almond butter. In another bowl, I whisked three eggs, cardamom powder, cinnamon powder, a pinch of salt, and organic maple syrup to taste in a cup of almond milk. I poured this mix over the bread and let it stand for five minutes. Meanwhile, I had also pre-heated the oven at the baking temperature of 350 degrees. I put my pudding bowl in a water bath in the oven for prescribed 45 minutes. Maybe because the portion was too large and not divided into ramekins, the center was rather runny after those 45 minutes. So I ran it for another thirty minutes after which it was cooked with slightly caramelized top. After it cooled down; I cut its slices and slyly put those in refrigerator 🙂

I am not usually a dessert cook, plus this was my first baking experience. So this sweet treat turned out to be a surprise not only for my partner but also for me.

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