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Blackberry Bread Pudding & Maple Cream from The 40-Year-Old Vegan Collection

Blackberry Bread Pudding & Maple Cream from The 40-Year-Old Vegan Collection

Blackberry Bread Pudding

  • 1 c. almond milk (or any vegan milk)
  • 1/8 c. vegan butter
  • 1 flax egg (mix 1 T. flax meal with 3 T. warm water and let sit for 20 minutes)
  • ¼ c. organic sugar
  • ½ t. cinnamon
  • 1/8 t. salt
  • 3 c. stale bread cut into ½ inch cubes
  • 12 fresh blackberries (or frozen, thawed)
  • 1 T. organic powdered sugar
  • 2 T. chopped pecans

Preheat oven to 350 degrees.

  1. Heat almond milk and vegan butter in a saucepan on medium heat until butter is melted and the mixture is fully blended.
  2. Add flax egg, sugar, cinnamon and salt and mix until thoroughly combined.
  3. Put bread cubes in mixing bowl and pour hot milk mixture over bread. Stir with a spatula until bread is thoroughly soaked with the mixture.
  4. Pour bread mixture evenly into four ½ cup ramekins. There is no need to oil the ramekins or cover them.
  5. Bake ramekins uncovered for 40-45 minutes or until knife inserted into the center of the bread pudding comes out clean.
  6. Garnish each serving with a drizzle of Maple Vanilla Cream (recipe below), three blackberries, ½ T. chopped pecans and a sprinkle of powdered sugar. Serve hot.

Maple Cream Sauce

See Also
Your Guide to Vegan Atlanta

  • ¼ c. maple syrup
  • ¾ c. coconut milk (Thai Kitchen brand, canned, unsweetened)
  • ½ T. pure vanilla extract (preferred brand Singing Dog, alcohol-free)
  • 1 T. organic cornstarch (preferred brand Let’s Do Organic)

Mix all ingredients on medium heat in a saucepan.  Stir continuously with wire whisk until thickened and smooth, about five minutes.  Drizzle onto bread pudding or serve on the side.

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