Bread Pudding

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Bread pudding is one of those dishes you're supposed to make with leftover food, but if you crave it when the weather's cold like I do, I see nothing wrong with picking up a baguette while you're at the store and leaving it out overnight.

Cut the baguette into cubes and pour in some soy milk. Squish the bread like it's a big sponge (but don't break it) so that it absorbs all the liquid. In a separate bowl, whisk together cornstarch, water and sugar with some spices. When this mixture heats up, it will thicken and get all sticky and gooey.

Stir the cornstarch mixture into the bread and fold in some raisins. Pour it into a casserole dish and bake it until it's nice and golden.

Now, there's only one thing missing...

You can't have bread pudding without butter sauce! Ours will be made with vegan butter, of course. Melt it in a pot, stir in some sugar and soy milk until dissolved, and spike it with your choice of bourbon or rum. 

While the bread pudding is still warm, scoop out servings and drizzle them with the sauce. Prepare to indulge in one of the most luscious, succulent, ooey-gooey, boozy, buttery, warm and comfy sweets you'll have all winter.

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Bread Pudding

Serves 6-8

Ingredients

Pudding
1 day old baguette, cubed
2 cups soy milk
1/3 cup cornstarch
1/2 cup water
2 cups sugar
2 tablespoons vanilla
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1 cup raisins

Bourbon or Rum “Butter” Sauce
1/2 cup vegan margarine
1 cup sugar
2 tablespoons soy milk
1/2 cup bourbon or dark rum

Method

1. Prepare the pudding. Preheat oven to 350 degrees fahrenheit and coat a 9x13” baking dish with cooking spray.
2. Combine the bread and soy milk in a large bowl. Mix and squeeze the bread with your hands so it absorbs the soy milk. If there is some soy milk pooling at the bottom of the bowl, let the bread sit for a few minutes, then mix it again. Continue until all the soy milk is absorbed.
3. Whisk together cornstarch and water in a medium bowl. Mix in sugar, vanilla and spices. Fold the cornstarch mixture and raisins into the bread until well combined. Pour into baking dish and spread evenly. Bake for 35 to 45 minutes or until lightly browned.
4. Prepare the bourbon or rum “butter” sauce. Melt the margarine in a medium saucepan over medium-low heat. Add sugar and soy milk and whisk until sugar is dissolved and no longer grainy.  
5. Add bourbon or rum and whisk for another minute or until heated through. Don’t boil it unless you want to burn off some of the alcohol. The sauce should be thin and a little cloudy. Drizzle over portions of warm bread pudding. A little will go a long way!