Tangerine Bread Pudding with Almond Kreme

Author: Janet Hudson Status: published Published: Jan 05,2010 license cc-by 0   Share on Facebook Share on Twitter

Recipe to follow.

1 loaf stale bread
4 tablespoons vegetable margarine
1/2 cup tangerine segments
1 cup agave syrup
Egg Replacer for 3 eggs
1 ½ cups soy creamer
½ cup tangerine juice
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
Preheat oven to 350°F. Grease 3-quart casserole dish.
“Butter” both sides of bread slices, place on tin foil, and put into oven. Toast slices on both sides.
Combine agave, egg replacer, creamer, tangerine juice, vanilla extract, and cinnamon. Mix well.
Break up toasted bread, and put in casserole dish. Add tangerine segments. Pour agave mixture over bread, and stir.
Bake 40 minutes. Serve warm.
Top with almond kreme and tangerine zest (previous post)
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