Spiced Bread Pudding (Wholemeal Bread)
Bread pudding is a great dessert for the colder months as it's wholesome and filling. Traditionally you'd use white bread (which you still can) but I like to wholemeal as it's healthier. You get a malty taste using wholemeal. This is a great recipe for Christmas because of the mixed dried fruit and spices. Serve hot with non dairy cream.
- 400 ml coconut milk 1 tin – shake before opening
- 150 ml plant milk I used soya for its creamy taste
- vegan butter/spread
- 1/2 tsp ginger
- 1 tsp cinnamon
- pinch of nutmeg
- 50 g mixed dried fruit
- handful of flaked almonds
- pinch of sea/pink salt
- 4 tbsp agave/maple/fruit syrup
- 1 tsp vanilla extract
- 12 slices bread remove crusts
- Preheat oven to 180oC/355oF. Serves 4-6 In jug mix the milks, spices, salt, vanilla and syrup (it doesn't matter if it doesn't mix together fully). Set aside then spread each slice of bread with butter and cut in half. Using a medium sized oven proof dish coat with the spread (stops it sticking) then layer the dish with half the slices of bread. Sprinkle over half the almonds and dried fruit. Pour over half the milky mix and repeat with another layer. Using your hand or the back of a spoon gently press down the bread so it soaks up the liquid. Pop in the oven for 30 minutes or until golden brown. Serve straight away with custard, cream or ice cream.
TIP: Don’t worry too much about buttering the bread evenly. Why not soak the dried fruit in a little brandy overnight for a alcoholic kick. If you have black salt add a pinch to the milk mix for a traditional eggy taste.