Very Vanilla Tofu Bread Pudding Vegan Recipes

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!

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.

LOW-FAT VEGAN VANILLA PUDDING

Steps:

• Gather the ingredients.
• In a large saucepan, mix the sugar, cornstarch, and salt. Gradually blend in the soy milk, stirring constantly to avoid lumps.
• Cook the mixture over low heat, stirring constantly until thickened.
• Cook for an additional 2 to 3 minutes, stirring occasionally.
• Remove the pudding from the heat and add the vanilla. Let cool for 10 minutes, stirring now and then.
• Pour the pudding into one large serving dish or individual serving dishes and chill until firm, about 2 to 3 hours.

VEGAN BREAD PUDDING

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the bread into chunks and then add to a mixing bowl with the raisins.
• To a blender jug add coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla and blend until very smooth.
• Pour the blended mix over the bread chunks and raisins in the mixing bowl. Toss it carefully, being careful not to break up the bread, so that all the bread pieces are covered with the sauce.
• Transfer to a 9x13 baking dish and smooth down evenly.
• Melt 3 Tbsp of the vegan butter and brush it over the top. If you have some leftover then keep it for later.
• Place into the oven (uncovered) and bake for 45 minutes.
• When it comes out the oven it should be all browned and crispy on top. Melt the remaining 2-3 Tbsp of vegan butter and brush over the top. I usually start with 2 Tbsp but if I run out then I melt another 1 Tbsp.
• Dust the top with powdered sugar (optional) but it does look pretty.
• Serve with vegan whipped cream, vegan ice cream or vegan custard.

RICOTTA VANILLA BREAD PUDDING

Steps:

• Coat a 1 1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
• Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoons butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1-inch up the side of dish.
• Cover top of slow cooker with a dish towel; top with lid. Cook for 2 1/2 hours on high or until internal temperature registers 140 on an instant read thermometer. Cool at least 20 minutes.

VANILLA VEGAN PUDDING

Steps:

• In a blender, purée the silken tofu, maple syrup, salt, and 1/3 cup almond milk until smooth
• Pour the mixture into a sauce pan and bring just to a simmer.
• Whisk the arrowroot powder into the remaining 1/4 cup almond milk until smooth.
• Pour the arrowroot mixture into the sauce pan and whisk well to combine.
• Turn down the heat to medium-low and continue whisking until the mixture thickens. This should only take about 1 to 2 minutes. Do not overcook! It should be thicker than when it started, but still very pourable...not gelatinous.
• Take off heat. Add the vanilla extract and whisk to combine.
• Transfer to individual bowls and cover. Place in the fridge for at least 3 to 4 hours or overnight to set.
• Add berries, if desired, before serving.