Chef Joey's Decadent Vegan Bread Pudding Delight
Indulge in the rich and comforting flavors of Chef Joey's Decadent Vegan Bread Pudding Delight, a delightful dessert that reimagines the classic bread pudding in a plant-based way. This pudding is a sumptuous blend of cubed stale spelt baguette and plump raisins, soaked in a luscious almond milk custard spiced with cinnamon and a hint of vanilla. Not overly sweet, it strikes the perfect balance between satisfying and refreshing. Whether served warm or chilled, with or without a drizzle of my creamy Vegan Vanilla Sauce, this dessert is sure to impress friends and family alike, making it the perfect ending to any meal.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Margarine
4 tablespoons (softened (recommend Earth Balance))
Soy milk
2 cups (or other non-dairy milk)
Egg substitute
3 teaspoons (such as Ener-G)
Filtered water
4 tablespoons (to mix with egg replacer)
Raw cane sugar
1/2 cup
Sea salt
1/8 teaspoon
Ground cinnamon
1 teaspoon
Stale bread
3 cups (cubed (e.g., spelt baguette))
Raisins
1/2 cup
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the softened margarine and 2 cups of non-dairy milk. Set aside.
3
In another bowl, mix the sugar, ground cinnamon, and sea salt until well combined.
4
In a saucepan, heat the non-dairy milk over medium heat just until it reaches steaming but not boiling.
5
Carefully pour the steaming milk over the margarine in the mixing bowl, stirring until the margarine is fully melted and combined.
6
In a 9x13-inch oven-safe dish, add the cubed stale bread and raisins, tossing gently to combine.
7
Prepare the egg substitute by mixing together the egg replacer and filtered water until smooth. Gradually add this mixture to the warmed milk mixture, stirring to incorporate thoroughly.
8
Stir the sugar, cinnamon, and salt mixture into the milk mixture until fully dissolved.
9
Pour the custard mixture over the bread and raisins, gently ensuring that all the bread pieces are well-soaked.
10
Place the dish with the prepared bread pudding into a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the bread pudding dish, being careful not to spill any water inside.
11
Bake for 40-45 minutes, or until the pudding is set yet creamy. The consistency will firm up as it cools, so don't worry if it seems slightly soft initially.
12
Allow the pudding to cool for a few minutes before serving either warm or chilled. Drizzle with your favorite sauce if desired.
13
Enjoy your delicious creations to the fullest!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chef Joey's Decadent Vegan Bread Pudding Delight?
It is a plant-based dessert featuring cubed stale bread and raisins soaked in a spiced almond or soy milk custard, designed to be rich and comforting.
What type of bread is recommended for this recipe?
The recipe suggests using 3 cups of cubed stale bread, specifically mentioning a spelt baguette as an example.
Is this bread pudding recipe vegan?
Yes, it is entirely vegan, using plant-based margarine, non-dairy milk, and an egg substitute.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
Which non-dairy milk can I use?
The recipe lists 2 cups of soy milk, but notes that other non-dairy milks, such as almond milk, are also suitable.
How much margarine is required for the pudding?
You will need 4 tablespoons of softened margarine; the recipe specifically recommends Earth Balance.
What egg substitute is used in this recipe?
The recipe suggests using 3 teaspoons of an egg replacer such as Ener-G, mixed with 4 tablespoons of filtered water.
How do I prepare the egg replacer mixture?
Mix the egg replacer and filtered water together until the mixture is smooth before adding it to the warmed milk.
What kind of sugar should be used?
The recipe calls for 1/2 cup of raw cane sugar.
How much cinnamon is included in the custard?
The recipe uses 1 teaspoon of ground cinnamon.
How many raisins are added to the pudding?
The recipe calls for 1/2 cup of raisins.
What is the recommended baking dish size?
A 9x13-inch oven-safe dish is used for the bread pudding.
Should the milk be boiled during preparation?
No, the milk should be heated in a saucepan only until it is steaming, but not boiling.
What is a water bath and how is it used in this recipe?
Place the 9x13 dish inside a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the inner dish.
How long does the vegan bread pudding need to bake?
Bake the pudding for 40-45 minutes until it is set yet creamy.
Why does the pudding look soft when I take it out of the oven?
The consistency will firm up naturally as the pudding cools, so a slightly soft initial texture is normal.
Can I serve this dessert cold?
Yes, the bread pudding can be served either warm or chilled.
Is there a recommended sauce to pair with this dish?
Chef Joey recommends drizzling the pudding with a creamy Vegan Vanilla Sauce.
What amount of salt is used in the recipe?
The recipe requires 1/8 teaspoon of sea salt.
How do I ensure the bread is properly flavored?
Pour the custard mixture over the bread and raisins and ensure all the bread pieces are well-soaked before baking.
How do I melt the margarine into the custard?
Pour the steaming non-dairy milk over the softened margarine and stir until it is fully melted and combined.
Are the sugar and cinnamon mixed directly into the milk?
They are first mixed together with the salt in a separate bowl and then stirred into the milk mixture until fully dissolved.
Is this pudding very sweet?
The description states it is not overly sweet, striking a balance between satisfying and refreshing.
What tags are associated with this recipe?
Tags include vegan, dessert, bread pudding, plant-based, sweet treat, comfort food, cinnamon, raisins, and stale bread.
How many ingredients are in this recipe?
There are 9 ingredients in total.
Does the recipe require vanilla in the pudding itself?
The description mentions a hint of vanilla in the custard, though the specific ingredient list focuses on the non-dairy milk and spices.
What is the primary flavor profile of this dish?
The flavor profile is rich and comforting, with notes of cinnamon, vanilla, and sweet raisins.
Can I use fresh bread instead of stale bread?
The recipe specifies stale bread to ensure it absorbs the custard properly without becoming too mushy.
How should I toss the bread and raisins?
Add them to the baking dish and toss them gently to combine before adding the liquid mixture.
Is this recipe considered healthy?
While it is a plant-based dessert, it is described as a 'decadent' treat, suitable for special occasions or a sweet ending to a meal.