I have been a very very busy girl in the kitchen and already have four new recipes that I need to get on my blog, I was going to do them in the order that I had made them! Well that was until yesterday when I made the best ever VEGAN Bread and Butter Pudding!!! Veganism works for me on a health level, I feel leaner, I have more energy, my skin is clear and fresh, I just feel so much better for it, but I totally believe that you should never deprive yourself of the things that you love and I love desserts.
Talking of things that I love, the reason (not just that its amazing) that I decided to do this recipe first was because I haven’t introduced you to a new member of our family, I am so out of date on the blog that I haven’t told you all that I now have four grandchildren !! So as I have just looked after him for two days and we made this bread and butter pudding together for Luca to have for breakfast, I would like to introduce you to my Grandson, Freddie. Where do I start to tell you about Freddie…. he is quite a character, and if you are one of my friends/family that knew Stephen at this age, well then I need say no more!! He is a chip off of the old block!! He is just so funny, his facial expressions are the best, he does everything at a hundred miles an hour, which ends in multiply bumps and bruises, he is just such a joy, I love him to bits, but his greatest love is his Aunty Olly, no one gets a look in when Aunty Olly is around, and yes I did say Aunty!! Rosie said it by mistake when she was staying when she came back from NZ for Freddie’s 1st birthday party and it just stuck with Tommie, so we all call him Aunty Olly now and will hopefully do so for years to come.
So back to the recipe, very simple, just the same as any other bread and butter pudding, but no eggs or milk, these are replaced with in my case coconut milk as its my favourite and custard powder, to say it works is an understatement, it more than works, Luca and I much prefer it to the original recipe for Bread and Butter on my blog. As always you can make the recipe your own by adding vegan chocolate chips, different dried fruit, but I feel some recipes are better left alone and enjoyed the old fashioned way, even if I have given it a vegan twist.
1.2 litre non dairy milk, I used coconut milk [5 cups]
2½ tablespoons custard powder, or cornstarch
100 g demerara sugar, [1/2 cup]
2 tablespoons sugar
200 g bread
Vegan margarine as needed , for
spreading on the bread
1 teaspoon vanilla
Pinch cinnamon, optional
Raisins (I used sultanas)
Slice bread if using a loaf but I used ready sliced bread and cut each slice into 4 triangles, and spread each slice with margarine. This is a great way to use up stale bread.
Arrange in a rectangular dish 23cm x 30cm (9×12 inch).
Mix the milk, Demerara sugar, vanilla, and custard powder in a large bowl or jug, (give it a good whisk, making sure it’s all combined and dissolved.
Pour half of this mixture onto the bread.
Preheat oven to 180C.
Let soak for 15 minutes or until all liquid is absorbed by the bread (it doesn’t hurt to leave it longer).
Pour the rest of the liquid mixture onto the bread. Add more milk if required to just cover the bread.
Sprinkle with raisins (dried fruit of choice) and 2 tablespoons sugar. I disagree with the recipe here, I used sultanas because I prefer them and I think you should scatter a few through the bread as you go. Sprinkle over cinnamon or nutmeg if using, an easy way to do this would be to combine it with the sugar for an even distribution.
Place a tray filled with water on the bottom rack of the oven. This will ensure a moist environment in the oven preventing the bread from going crispy on top. I took mine out towards the end so that I got a caramelized top.
Place dish in oven and bake for 45 minutes.
Remove and let stand for a while before serving. This will ensure the custard sets a bit.
Notes: *1-2 days old stale bread is lighter than fresh bread. So 200 g in volume will be more than fresh. I just guessed and did enough to fill my dish.