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
2 pita loaves
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
- Preheat oven on 400 F.
- 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.
- Coat the pudding mold with almond butter and sprinkle oats/ oat flour over it.
- 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.
- In a saucepan, heat the flax seed milk, add maple syrup, cardamom powder, cinnamon powder, and nutmeg powder.
- To this, slowly add the chia-flex gel and constantly whisk the mixture, so as to avoid forming any lumps.
- Keep stirring this custard and bring it to boil.
- Pour this hot custard over the bread and fruits arranged in the pudding mold. Let it seat for 5 minutes.
- 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 🙂