Bread Pudd'n with Bugs
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Author: Janet Hudson Status: published Published: Jun 15,2010 license cc-by tags: Baking, Vegan, Yummy, Scone, BreadPudd'n,
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Share on TwitterRecipe in the New Vegan....and newer improved version to follow.
Here it is:
1 loaf French bread, #1
Vegetable margarine
8 oz soft tofu
5 cups vegan creamer
2 teaspoons vanilla
2 teaspoons cinnamon extract
1 tbsp grated nutmeg
1/2 cup raw sugar
1/3 cup raisins
Preheat the oven to 350 degrees
Cut the loaf of bread into cubes and
place on a sheet pan in a single layer. Toast it 10 minutes, until lightly browned.
Grease a 9 by 12 by 2-inch baking dish with margarine. Place the cubes in the baking dish.
In a blender or processor mix together the tofu, creamer, nutmeg, vanilla and cinnamon extracts and sugar. Pour this custard mixture over the cubes. Set aside for 10 minutes so the bread soaks up the custard. Scatter the raisins over the top of the pudding.
Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.
Feeds 8-12
