Deliciously Healthy Plant-Based Bread Pudding: A Guilt-Free Delight
Plant Based Bread Pudding
Equipment
Ingredients
- 5 cups cinnamon bread or any white or brown bread
- 2 tsp cinnamon
- ¼ cup maple syrup
- ½ tsp salt
- 2.5 cups plant based milk
- ⅓ cup corn starch
- 2 tsp vanilla
- ½ cup pecans, chopped
Instructions
- Preheat oven to 350 degrees. Prepare your 8 x 8 or 9 x 9 baking dish. You can grease it, but I prefer to keep this oil free.
- Cut your break into rough cubes. I'm using a cinnamon and brown bread. But I love this recipe because you can use up older bread. Mix and Match, it will taste delicious. Transfer your bread to your baking dish.
- In a large saucepan, add 2 cups of the milk, cinnamon, salt. Bring to a gentle simmer. While you are waiting for the milk to simmer, put 1/2 cup of plant based milk in a cup and add the cornstarch and whisk to get rid of any lumps.
- Once the plant based milk is at a gentle boil, add your slurry of cornstarch and plant based milk. Whisk continuously on a low heat until the mixture starts to thicken, which will take a few minutes.
- Pour the mixture over the bread in your baking dish. Move the bread around to allow the mixture to coat all the bread. Add in the pecans.
- Bake for 35-40 minutes until lightly brown. I love to serve this with some vanilla nice cream and a drizzle of maple syrup.
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