When it comes to the ultimate comfort meal, whether for breakfast, brunch, or dessert, bread pudding is unrivaled. This delectable delight has a crisp shell that encases a soft and moist filling. To provide a memorable contribution to any celebration or get-together with the family, consider serving bread pudding topped with whipped cream, maple syrup, or sugar glaze.

Bread pudding often contains eggs and cream or milk, but this recipe does not contain any of those ingredients! As a result, it is suitable for individuals who suffer from egg or dairy allergies or other dietary limitations.

Instead of dairy milk and oil, this recipe calls for plant-based milk and coconut oil, but if you want, you may substitute butter or vegan butter for the coconut oil. Additionally, it is an excellent method for using stale bread that has been left over, and you probably already have all of the required materials.

Maple Pecan Vegan Bread Pudding Recipe

Bread pudding is a dish common in many different nations' cuisines. It is often made using stale bread, milk or cream, eggs, a fat source like oil, butter, or suet, and a wide range of other ingredients, depending on whether it is a sweet or savory pudding.

This simple Vegan bread pudding is a fantastic dessert option since it can be prepared quickly and with few ingredients. Especially delicious when paired with a dollop of coconut milk or cream.

INGREDIENTS:

• 2/3 cup maple syrup
• 14 ounce can full-fat coconut milk
• 2 tsp ground cinnamon
• 1 tsp salt
• 2 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 1/4 cups non-dairy Coconut milk
• 1/3 cup cornstarch
• 1/4 cup brown sugar
• 1 cup pecan halves
• 1/4 cup Earth Balance buttery spread
• Some Butterscotch chips for toppings
• Five cups (2-inch pieces) of day-old bread.

INSTRUCTIONS:

STEP 1:

Lightly oil a 9-by-12-inch baking dish and heat the oven to 350 degrees F.

STEP 2:

Prepare a baking dish by arranging the bread cubes in it. Up to two and a half layers are possible.

STEP 3:

Mix coconut milk, maple syrup, vanilla essence, cinnamon, and 12 tsp salt in a medium microwave-safe dish.

STEP 4:

To heat the contents of the bowl, microwave it for 2 minutes on high. Though the time required to reach a simmer may vary with the power of your microwave, the ingredients should be combined.

STEP 5:

In a separate dish, whisk together the coconut milk and cornstarch until the latter is dissolved, and set it aside until the first step of heating the mixture is completed.

STEP 6:

After the milk mixture has come to a simmer, remove from the microwave and stir in the cornstarch slurry.

STEP 7:

To make a thick pudding, stop the mixer after a minute and stir the ingredients together with a wire whisk. Repeat this step four more times.

STEP 8:

Slowly, one-third at a time, pour this mixture over the bread layers. Make the most of the two and a half layers by coating the baking dish's bottom with bread, adding a pudding layer, and finally repeating the procedure.

STEP 9:

To melt the butter, combine the brown sugar, Earth Balance buttery spread, and the remaining 1/2 tsp of salt in a bowl.

STEP 10:

When combined, the nuts and berries provide a delicious topping for the bread stuffing.

STEP 11:

After 45 minutes of baking uncovered, the dish will be bubbling and lightly browned on top.

STEP 12:

If you want to serve it warm, turn off the oven and let it in there for 5-10 minutes, then take it out and let it cool for a few minutes.

STEP 13:

To reheat it before serving, put it back in a preheated oven if prepared beforehand.

STEP 14:

Cube and serve with non-dairy whipped cream, ice cream, or some butterscotch chips.

TIPS:

The finished bread pudding should have the ideal balance of moistness and crispness. A thermometer should be inserted into its middle to determine if the bread pudding is done baking. Pudding is done when an instant-read thermometer registers 160 degrees Fahrenheit, and a knife can be inserted and removed from the center without sticking.

Frozen bread pudding is an option. Make careful you use either parchment paper or plastic wrap to store your sliced bread pudding. Bread pudding may be frozen in its entirety if stored in an airtight container.

Suggestions For Storing And Preparing

Although the bread pudding can be made the night before it is baked, doing so is not recommended because doing so more than 24 hours in advance can cause it to become too soggy. If you are going to prepare the ingredients ahead of time, cover them and place them in the refrigerator until you are ready to bake.

It is recommended that you bake it the day before and then reheat it when you are ready to serve it rather than preparing it in advance. Bread pudding may be stored in the refrigerator for up to 5 days if covered and kept.

You may eat it cold or heat it in the oven at 350 degrees for about 10 to 15 minutes. It may be made ahead of time, frozen, and reheated in the oven for twenty to thirty minutes at 350 degrees.

Conclusion:

Bread pudding has long been a family favorite. Bread pudding is guaranteed success because the supple, sweet bread readily absorbs additional spices and flavors. This Maple Pecan Butterscotch Bread Pudding recipe is so delicious fans may go wild over it.

This sweet treat is enticing since it is topped with whipped cream, butterscotch chips, and a butterscotch glaze. If you're hosting a dinner party or attending a social event and need a simple and tasty dessert, consider cooking this bread pudding.