Vegan Bread Pudding – Gretchen’s Vegan Bakery

One other “previous folks dessert” that I’ve all the time cherished!

I’ll admit my first introduction to bread pudding in my youth wrinkled my nostril
However upon making an attempt it for the primary time I used to be hooked! 

I imply who couldn’t love bread soaked and baked in candy custard?!

My model of Vegan Bread Pudding is made utilizing stale thick crusted french baguettes 

the crust of the baguette lends a barely chewier texture than for those who had been to make use of a softer  bread

No affiliation with any product or firm talked about under

Notes for Success

Raisins are non-compulsory!
PRO TIP: Soaking the raisins within the melted butter earlier than including to the recipe will guarantee they keep plump throughout baking

Make this one completely Sugar Free by utilizing your favourite sugar substitute!
Learn all about Sugar Free baking in my article with video right here!

Utilizing a smaller pan 9″ x 9″ will provide you with a a lot thicker layer of custard than the 9″ x 13″ pan that I used

Vegan Bread Pudding

For a thicker layer of custard use a 9″ X 9″ pan as an alternative of the 9″ X 13″ one I used

Prep Time 20 minutes minutes

Cook dinner Time 40 minutes minutes

Drying Baguettes 1 day d

Complete Time 1 day d 1 hour hr

Substances  

1x2x3x

• 4 cups French Baguette Slices
• 5 Tbs Vegan Butter 70g
• 4½ cups Plant Milk 1080ml
• 1 cup Granulated Sugar 200g
• 6 Tbs Cornstarch 48g
• 2 teaspoons Vanilla Extract 10ml
• 1½ cups Raisins *non-compulsory

Directions 

• In the future forward slice your baguettes into ½” slices let the slices sit out within the air to stale in a single day

• The following day prepare the bread slices in a 9″ x 13″ casserole dish * see notes whilst you soften the vegan butter

• Pour the vegan butter over the bread slices within the casserole dish then sprinkle with non-compulsory raisins

• In a 4qt sauce pot mix the sugar with the cornstarch & whisk to distribute evenly then add the plant milk & extract warmth simply to dissolve the sugar then take away from the warmth & pour over the bread slices within the casserole dish

• Let the bread soak whilst you preheat the oven to 350℉

• Bake the french bread pudding casserole for about 40 minutes or when the custard is visibly set (the thinner 9″ x 13″ pan took 35 minutes to bakeA thicker custard layer made in a 9″ x 9″ pan will take longer ~ nearer to 45 minutes

Notes

Make sure to learn the notes for achievement part above the recipe
Storage Bread Pudding have to be stored refrigerated & will keep contemporary for as much as 1 week. Serve heat or chilly