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8. Place a layer of plastic wrap over the bread pudding and press down. Let sit for 30 to 40 minutes for bread to absorb the custard.

9. Preheat the oven to 325°F.

10. Carefully place the baking dish in a larger and deeper dish, and fill the larger dish half full of hot water. Bake for 40 to 50 minutes or until pudding is set and a knife inserted into the center comes out clean.

11. Cool on a wire rack for at least 30 minutes before sprinkling with vegan confectioners’ sugar (if using) and serving.

VEGAN VOCAB

Scalding is a method by which milk, or in this case vegan nondairy milk, is heated to just below the boiling point (185°F or more). In the days before pasteurization, dairy milk was scalded to destroy potentially harmful bacteria in the milk. We’re using vegan nondairy milk, so there’s really no need to scald milk for safety reasons. Instead, the vegan milk is scalded simply to speed up the process of melting the vegan chocolate chips quickly.

Bourbon Bread Pudding

You’ll get a taste of New Orleans in this bourbon-infused bread pudding. Toasted pecans, pure maple syrup, vanilla, raisins, and spices are soaked and baked with homemade bread—it’s a vegan’s dream come true.

Yield:

1 (8×8-inch) pan

Prep time:

70 to 80 minutes

Bake time:

45 to 60 minutes

Serving size:

1 portion

½ loaf (about 6 cups, packed)

Cinnamon Raisin Bread, Whole-

Wheat Bread, or Basic White

Bread (recipes in Chapter 7)

½ cup seedless raisins

½ cup pure maple syrup

⅓ cup bourbon or apple juice

2 tsp. pure vanilla extract

1½ cups soy, rice, or almond milk

Ener-G Egg Replacer for 2 large

eggs

2 tsp. ground cinnamon

½ tsp. ground nutmeg

¼ cup toasted chopped pecans

(optional)

1. Lightly coat a 9×9-inch baking dish with cooking oil spray.

2. Into a large bowl, break Cinnamon Raisin Bread into 1½-inch cubes.

3. In a medium bowl, combine raisins, maple syrup, bourbon, and vanilla extract. Set aside to soak.

4. In a separate large bowl, and using a hand whisk, combine soy milk, egg substitute, ground cinnamon, and ground nutmeg. Stir in raisin mixture with a rubber spatula. Pour mixture over bread, add pecans (if using), and gently fold in, coating evenly.

5. Pour bread pudding into the prepared baking dish. Place a layer of plastic wrap over the top, and press down. Let sit for 30 minutes for bread to absorb liquid.

6. Preheat the oven to 350°F.

7. Carefully place the baking dish in a larger and deeper dish, and fill the larger dish half full of hot water. Bake for 45 to 60 minutes or until a knife inserted in the middle comes out clean. Cool on a wire rack for at least 30 minutes before serving. Serve with Bourbon Sauce (recipe in Chapter 22).

BATTER UP!

Use good-quality Kentucky bourbon, or whiskey, for this pudding. If you don’t want to use alcohol, substitute an equal amount of apple juice.

Pumpkin Bread Pudding

This beautiful bread pudding, a cross between pumpkin pie and pumpkin pound cake, gets its good looks and taste from pumpkin purée, brown sugar, and spices. It would make a yummy edible holiday centerpiece.

Yield:

1 (8×8-inch) pan

Prep time:

50 to 60 minutes

Bake time:

45 to 60 minutes

Serving size:

1 portion

½ loaf (about 6 cups packed) Whole-

Wheat Bread or Basic White Bread

(recipes in Chapter 7)

1½ 2 cups soy milk

1 cup fresh or canned pumpkin

purée

1 cup soft silken tofu

1 tsp. pure vanilla extract

½ cup light brown sugar, firmly

packed

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground ginger

1 tsp. cornstarch

Pinch salt

1. Lightly coat a 9×9-inch baking dish with cooking oil spray.

2. Into a large bowl, break Whole-Wheat Bread into 1½-inch cubes.

3. In a blender, add soy milk, pumpkin purée, soft silken tofu, and vanilla extract, and blend on high speed for 2 or 3 minutes or until smooth. Add light brown sugar, ground cinnamon, ground nutmeg, ground ginger, cornstarch,