Best Chef Joeys Vegan Bread Pudding Recipes

VEGAN BREAD PUDDING

Steps:

• Place the bread cubes in a large mixing bowl and set aside.
• Add all the remaining ingredients to a blender and blend until smooth.
• Pour the mixture all over the bread, stir and set aside for about 1 hour at room temperature.
• Preheat the oven to 350ºF or 180ºC.
• Place the pudding mixture in a 9×9 inch (23×23 cm) baking dish and bake for 60 to 70 minutes or until the bread pudding is golden brown on the outside and cooked on the inside. Baking time may vary depending on your oven, my pudding was ready in 70 minutes. If the pudding is golden brown but uncooked, cover with some aluminum foil and cook until it's ready.
• Remove from the oven and allow to cool slightly.
• Serve your vegan bread pudding with some brown sugar glaze, nuts, or even fruits.
• Store the leftovers in an airtight container in the fridge for 5-7 days, or in the freezer for up 2 months (you will need to freeze it before you add any sauce or toppings). To thaw, place the bread pudding in the fridge until completely defrosted. For best results, reheat in an oven rather than a microwave to maintain the proper texture. It also can be reheated directly from frozen.

HEAVENLY LEMON BREAD PUDDING

Steps:

• Preheat oven to 325°F.
• Butter the bottom only of a 2-quart casserole or soufflé dish.
• Combine bread cubes and lemon zest in large bowl.
• Set aside.
• Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
• Over medium heat, cook until butter melts, stirring occasionally.
• Pour over bread mixture, and toss.
• Allow to cool.
• Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
• Set aside.
• Beat egg whites in large bowl of electric mixer until stiff peaks form.
• Do not overbeat.
• Gently fold egg whites into bread mixture.
• Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
• The top of the pudding should be golden brown.
• Cool on a wire rack for 10 minutes.
• Dust with confectioner's sugar, if desired.
• Serve warm, at room temperature or chilled.
• NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.

VEGAN BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bread cubes in a 9-inch baking pan. Stir soy milk, raisins, sugar, almonds, vanilla extract, and cinnamon together in a separate bowl and pour over the bread. Mix to combine.
• Bake in the preheated oven until golden brown and heated through, about 30 minutes.

VEGAN BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• In a large bowl, whisk together soymilk, sugar, maple syrup and vanilla. Add the bread cubes, let sit about 10 minutes, or until bread is soft and has absorbed most of the milk. Add the raisins and a few sprinkles of cinnamon and gently mix together. Don't over mix it. Scoop mixture into lightly greased 8x8 pan. Lightly sprinkle top with a little more cinnamon.
• Bake pudding in preheated oven for 30 to 45 minutes, or until puffed and golden and milk has been absorbed.

VERY VANILLA TOFU BREAD PUDDING (VEGAN)

Steps:

• Pre-heat oven to 350'F.
• Oil a 9 inch casserole dish.
• Cut your bread into cubes.
• Put the Silk Creations in a large bowl and add your bread, vanilla and raisins.
• Stir well to coat the bread.
• Allow to soak for at least 10 minutes.
• Put into your greased casserole dish.
• Bake for 30 minutes.
• Sprinkle with icing sugar if desired.
• Bon Appetit!

CHEF JOEY'S BLUEBERRY PUDDING CAKE (VEGAN)

Steps:

• Put the oven rack in the middle position and preheat to 375'F. Spray a 9 inch square baking dish lightly with oil.
• Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally. Remove from heat.
• In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
• In a large bowl whisk the egg replacer, milk, margarine and vanilla. Then add the flour mixture and whisk until just combined.
• Spoon the batter into your prepared baking dish and spread it evenly on the bottom. Pour the berry mixture evenly over the batter. The berries will sink.
• Bake 25-30 minutes until a knife inserted in the center comes out clean.
• Cool on a metal rack before cutting.
• Cook's note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.