As I continue on with Vegan MoFo, I decided I’d give you one mofo of a recipe. (Sorry, that was terrible, and I’m writing this post late at night. Forgive me.)
But seriously, this recipe is ridiculous. This was a recipe that, after I went vegan, I thought, well, I can’t have that anymore. Then I became a Super Vegan, and decided I could conquer any recipe. Lo and behold, vegan bread pudding was born. It really took some experimenting, though. For my caramel sauce I first tried to sub in soy creamer, but the caramel had a weird soy taste, and cashew cream was what made it eventually work. To make the bread get that pudding-like texture, an initial attempt with silken tofu alone failed, but adding Ener-G egg replacer made it juuuuust right.
Anyway, invite your southernfolk friends and relatives over and impress them with your pudding-y ways. Enjoy.
Chocolate Chip Caramel Bread Pudding
Makes 8 x 8 pan, serves 4
|3 cups dry white bread cubes*
¾ cups chocolate pieces
½ cup pecans
2 1/4 tsp Ener-G Egg Replacer
3 Tbsp water
|1/4 cup silken tofu
1 1/2 cups vanilla almond milk
1/2 cup sugar
1/2 tablespoon vanilla
|1/2 cup packed brown sugar
1 Tbsp cornstarch
1/4 cup water
1/3 cup thick cashew cream
|2 Tbsp light-colored corn syrup or golden syrup
1 Tbsp Earth Balance
1/2 teaspoon vanilla
1. Place dry bread cubes in the bottom of a well-buttered 8×8 inch baking dish. Sprinkle the chocolate and pecans over dry bread cubes and set aside.
2. In a blender, blend Ener-G egg replacer and water together until frothy. Pour into bowl and set aside.
3. Next pour silken tofu, almond milk, sugar and vanilla into blender, and blend fully, making sure that the silken tofu is completely blended – if you don’t have a high speed blender, you may need to blend for a few minutes. Once fully blended, combine with Ener-G egg replacer mix, gently folding the Ener-G in.
4. Pour contents of blender over bread. Gently push down on the bread cubes with the back of a large spoon, making sure the bread absorbs the mixture.
5. Bake, uncovered, in a 350 degree F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If the top starts to over-brown, cover loosely with foil until custard is set.
6. Make your cashew cream for the caramel sauce. Rinse 1/2 cup cashews under cold water. Place them in a blender with barely enough water to just cover them. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, you may need to soak your cashews longer before blending.) Measure 1/3 cup cashew cream for the caramel sauce. (Reserve the rest for another recipe.)
7. Now mix all caramel sauce ingredients together except vanilla, and cook and stir over low heat until bubbly for 2 minutes more. (Watch closely to make sure it doesn’t bubble up and over the sides of the pan!) Remove from heat and stir in 1 teaspoon vanilla. Serve warm over bread pudding.
*To dry bread cubes: Spread the bread cubes in a shallow baking pan. Bake in 300 degree F oven for 10 to 15 minutes or until dry, stirring twice.