Vegan Vegetarian Cooking School

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Vegan Bread Pudding

From Volume 7 of the Healthy Home Cookin' Cookbook.

Nice light supper. Like traditional bread pudding. To watch this on video for FREE click here.

4 slices whole wheat bread, stale is best, cubed*
1 cup vanilla soy milk (or other)
2 Tbsp maple syrup, to taste
1/2 tsp maple flavour, optional

Break bread into cubes and combine with remaining ingredients. Place in a 8” square pan. Bake at 350°F for 35 to 45 min. Time will vary depending on your consistency preference. Variation: Add ½ cup raisins and/or ½ cup chopped almonds.

Serves 2
Preparation time: 15 minutes
Cooking time: 35 to 45 minutes
Ready in: 45 minutes

Nutrition (per serving): 245.9 calories; 4.4g total fat; 0mg cholesterol; 334.2mg sodium; 293.2mg potassium; 43.1g carbs; 3.7g fiber; 15.3g sugar; 10g protein.


Tips ‘n’ Techniques
*For gluten free you can use gluten free bread OR use day old gluten free White Cake or Yellow Cake. (I would reduce the sweetener used in the cake if I was planning on making “bread pudding”).
The calories may look high, but remember, just add a couple pieces of fresh fruit and you have a complete meal!


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