Bread Pudding Recipe

Stale bread: Cubed pieces of bread that have dried out slightly, perfect for soaking up the liquid mixture.

Almond milk: A dairy-free milk alternative that adds a subtle nutty flavor.

Maple syrup: A natural sweetener that enhances the dessert's flavor.

Vanilla extract: Adds a rich, aromatic flavor to the pudding.

Ground cinnamon: Provides a warm, spicy note that complements the sweetness.

Salt: Enhances the overall flavor by balancing the sweetness.

Raisins: Adds a chewy texture and bursts of sweetness throughout the pudding.

When making this bread pudding, ensure that the stale bread is truly stale or slightly dried out. This allows it to absorb the almond milk mixture more effectively, resulting in a richer and more cohesive texture. If your bread is too fresh, you can dry it out by toasting the cubes lightly in the oven before using them.

• stale bread - Substitute with gluten-free bread: For those who are gluten intolerant or have celiac disease, gluten-free bread is a suitable alternative.

• almond milk - Substitute with oat milk: Oat milk provides a creamy texture and is a good alternative for those with nut allergies.

• maple syrup - Substitute with agave nectar: Agave nectar is a vegan-friendly sweetener that has a similar consistency and sweetness level to maple syrup.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can enhance the taste of the bread pudding.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may offer a slightly different mineral content.

• raisins - Substitute with dried cranberries: Dried cranberries provide a tart contrast that can add a new dimension to the dish.

• To keep your bread pudding fresh, allow it to cool completely before storing. This helps prevent condensation, which can make the dessert soggy.
• Once cooled, cover the baking dish tightly with plastic wrap or transfer the bread pudding to an airtight container.
• Store the bread pudding in the refrigerator for up to 5 days. When ready to enjoy, you can reheat individual portions in the microwave for about 30 seconds or until warmed through.
• For longer storage, freezing is an excellent option. Cut the bread pudding into individual servings and wrap each piece tightly with plastic wrap or aluminum foil.
• Place the wrapped pieces in a freezer-safe bag or container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. The bread pudding can be frozen for up to 3 months.
• To thaw, transfer the desired number of servings to the refrigerator and let them defrost overnight.
• Reheat the thawed bread pudding in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can use the microwave for a quicker option.
• For an extra touch, consider drizzling some maple syrup or adding a dollop of vegan whipped cream before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover bread pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until warmed through.
  5. Remove the foil for the last 5 minutes if you want a crispy top.

• Microwave Method:

  1. Place a portion of the bread pudding on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated thoroughly, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Place a non-stick skillet over medium-low heat.
  2. Add a small amount of vegan butter or coconut oil to the skillet.
  3. Place the bread pudding in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the bread pudding in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't dry out.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the bread pudding to the bowl and cover with a lid or foil.
  4. Heat for about 10-15 minutes, stirring occasionally to ensure even warming.

• Oven: Used to bake the bread pudding at a consistent temperature of 350°F (175°C) until it is golden brown and set.

• Mixing bowl: A large bowl to whisk together the almond milk, maple syrup, vanilla extract, ground cinnamon, and salt, and to mix in the cubed bread and raisins.

• Whisk: Essential for blending the almond milk, maple syrup, vanilla extract, ground cinnamon, and salt into a smooth mixture.

• Measuring cups: Used to accurately measure the almond milk, maple syrup, and other ingredients to ensure the recipe turns out perfectly.

• Measuring spoons: Necessary for measuring smaller quantities like vanilla extract, ground cinnamon, and salt.

• Baking dish: A greased dish where the bread mixture will be transferred and baked.

• Spatula: Useful for gently mixing the bread and raisins with the liquid mixture and for spreading the mixture evenly in the baking dish.

• Timer: Helps keep track of the baking time to ensure the bread pudding is baked to perfection.

• Cooling rack: Allows the bread pudding to cool slightly before serving, ensuring it sets properly and is easier to handle.

Use pre-cubed bread: Save time by buying pre-cubed stale bread from the store or cubing it in advance.

Soak overnight: Mix the almond milk and bread the night before and let it soak in the fridge to save time in the morning.

Pre-measure ingredients: Measure out the maple syrup, vanilla extract, ground cinnamon, and salt ahead of time.

Use a food processor: Quickly blend the almond milk mixture using a food processor for a smoother consistency.

Batch cooking: Double the recipe and freeze portions for a quick dessert later.