That particular time, I happened to notice a bread pudding. OK, I was probably staring at that bread pudding the way a Manhatten Socialite eyes the jewelry counter at Harry Winston's. Logically, I recognized that that bread pudding was full of butter and cream which were produced at the expense of baby animals everywhere. On the other hand, my mouth was telling me I was hungry. I decided to do what I always do, which is put together my own vegan version of said bread pudding.
Vegan Bread Pudding
- 1 loaf cinnamon raisin bread
- 2 cups vanilla flavored soy milk
- 1 TBSP egg replacer powder mixed with 1/4 c. water
- 2 TBSP cinnamon
- 1 tsp. vanilla
- 1/4 c. sugar
- 2 TBSP earth balance
Warm 2 cups of soy milk over low heat for about 5 minutes. It should be just below the boiling point.
Whisk in the egg replacer, cinnamon, vanilla, and sugar. Remove from heat.
Arrange the bread chunks in a nonstick pan. They should be about 3 inches deep. Pour the warm soymilk over the bread and dot with earth balance. Let it sit while the oven preheats.
Bake at 350 degrees for 30 minutes, or until the top is golden brown.