Bread pudding is a rather unusual dish in my country and it's only during the past few years that it gained popularity. I learnt about it when I moved to the UK and after making it the first time it became a favourite treat in my family. I greatly enjoyed that simple bread and butter crunch with a thick layer of custard underneath and topped with raisins and almonds. I was using eggs and dairy at that time and it took me a while to make a vegan version.
Aaron McCargo Jr.'s Apple Cranberry Bread Pudding looked so delicious and the combination of spiced apples and vanilla custard was so tempting. This apple tofu bread pudding is so easy to make and although it tastes great warm I prefer it chilled, when all the flavours come through. Topping it with whipped cream makes the eating experience even more delightful. Coconut whipped cream is so light and airy and goes perfectly with the dense pudding and the apple/hazelnut crunch.
Although I treat this dish as a dessert, it is generally served for breakfast, as it provides a great amount of carbs and keeps you full for long. I used Braeburn apples in this recipe, I love their sharp sweet taste and firm texture.
Apple Bread Pudding
- 3 medium apples, peeled, cored, cut into cubes
- 1/2 cup seedless raisins
- 1/2 cup light brown sugar
Lightly grease a casserole with vegan butter or oil.
Remove the crust from 5 thick slices of white bread and cut into cubes (makes 4 cups). Arrange the bread cubes into the casserole (bread puddings are a great way to use up any leftover stale bread, so use that if you have).
- 1 pack (349 g) firm silken tofu
- 1/2 cup soy single cream (or creamy coconut, or replace with more milk)
- 3/4 cup soy milk (or your favourite type of non-dairy milk)
- 1/4 cup agave nectar or maple syrup
- 1 tsp cinnamon
- pinch of allspice
- 2 tsp vanilla extract
- pinch of salt
Preheat the oven to 350°F (180°C).
Blend silken tofu until smooth. Add the rest of the ingredients and blend to combine.
Top the bread cubes with the raisin/apple mix.
Pour the tofu mix over and add a handful of halved hazelnuts. Let the bread soak up the liquid for a couple of minutes.
Bake for about 45 minutes. The pudding will pull away from the sides and the bottom custard layer will be set.
Remove onto a wire rack and let cool completely. Refrigerate for an hour.
Cut and serve topped with coconut whipped cream and a dash of cocoa powder or cinnamon.
Coconut Whipped Cream
1 can full fat creamy coconut
Refrigerate overnight. Without shaking, turn the can upside down and open from that end. Pour the transparent liquid in a cup (you can use it in another dish). What's left in the can is a very thick layer of coconut cream, almost like butter. Scoop it into a bowl and whisk for a few seconds to soften (I used a hand whisk and it worked out fine, but you can use an electric one as well). Add 2-3 heaped Tb powdered sugar and whisk for a couple of minutes until the cream firms up. Taste and add more sugar if you like.
Enjoy and spread the magic:)
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