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:)
A lot of time, effort and passion goes into each recipe I post. My greatest satisfaction comes from your feedback. If you made this recipe, then please take a minute of your time to leave me a comment. And if you like it, please share it so that others have access to it as well. Thank you all in advance!
6 comments:
I've just made this dish using a whole King's Sweet Hawaiian Bread ... and we've died and gone to the Fifth Dimension. Mahalo, mahalo, MAHALO NUI LOA for offering this recipe to everyone ... My Scotsman husband thanks you most sincerely. Seriously satisfying ... OMG ♥
Victoria, thank you so much for your feedback, I couldn't be happier to know that you and your husband enjoyed the pudding. I'm sorry for the late reply, I've only just seen the comment, it had gone to the wrong folder. Have a lovely day:)
Hi there! I'm not vegan myself but often bake for a group that includes a couple of vegans. All your recipes sound & look super tasty.
I just have a question about how much time one has before the coconut whipped cream loses its whip/goes liquidy/starts to melt (if it does at all, like dairy whipped cream?). I'm hoping to use this coconut whipped cream recipe as a chocolate cake frosting/topping, but I have to make it at least 4 hours ahead of when it'll be served... do you think it would stay stiff, or would it just liquify? Thanks so much for your advice.
Hi and thank you so much for your kind words about my recipes:) Stiff is not a word I would associate with coconut whipped cream. It does hold its shape but it's not exactly like dairy whipped cream. I don't think there would be a problem frosting the chocolate cake and keeping it in the fridge for 4 hours, but that would expose the cream both to the air in the fridge and the moisture of the cake.
There's a much easier way, one I would do. Keep your creamy coconut milk can in the fridge overnight (make sure it's full/high fat). Just before serving remove it from the fridge, turn it upside down without shaking, open it and discard the transparent liquid. All you have left is the thick buttery cream. Scoop it out into a chilled bowl (pop it in the freezer for 5 mins) and add powdered sugar. All it takes is a little whisking and you're ready to frost. I never use an electric beater for this, just my old manual whisk:)
Another thing about coconut whipped cream is that it works to frost the top of cakes, cupcakes etc. It won't work for layer cakes. For that I would use my Chocolate Mousse to frost the layers (made with dates as sweetener, there's another post for it) and use the coconut whipped cream for the top.
I hope whatever you choose for your cake will amaze your guests:) Thank you so much for writing:)
^ Thanks so much for your reply & advice! I'll try it out!
It's always a pleasure:)