Cinnamon-Raisin Bread Pudding

You can substitute other dried fruit for the raisins, and add up to 1/4 cups rum or other liqueur of choice to the wet mixture before pouring it over the bread cubes.

Courses: Dessert, Vegetarian
Serves: 8 people

Recipe Ingredients

6 cups	1422ml	Stale bread of choice - cut 1" cubes
1/3 cup	53g / 1.9oz	Raisins
		= (could use half golden raisins)
2 1/2 cups	592ml	Soy milk
		= (rice milk or other non-dairy milk)
1 cup	237ml	Apple juice
1/2 cup	164g / 5.8oz	Maple syrup
1 tablespoon	15ml	Vanilla
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Nutmeg

Recipe Instructions

Lightly oil a 8- by 12-inch casserole dish. Place the bread cubes in the casserole dish and scatter the raisins over the bread cubes. In a small bowl, whisk together the remaining ingredients, and pour over the top of the bread cubes.

Bake at 350 degrees for 40 to 45 minutes or until golden brown on top. Remove from the oven and allow to sit for 10 minutes before cutting into servings. Serve warm, cold, or at room temperature, and can be served plain, topped with tofu whipped topping, or with a scoop of non-dairy ice cream or sorbet.

This recipe yields one 8- by 12-inch pan or 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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