My dad’s all time favourite Sunday dessert is bread and budding pudding with custard.
He could eat it every Sunday and not get tired of it. In 2017, when I came third in the Local Spar competition, I entered the competition using his favourite bread pudding recipe.
My mum doesn’t eat bread pudding as the base component of the pudding consists of eggs, which means that my dad hasn’t had bread pudding in over 7 months and in dad terms that is almost a life time lol.
But then I came across a vegan alternative for bread and butter pudding in “The Joy of Vegan baking,” by Colleen Patrick-Goudreau and I knew that I had to at least give it a try to see if it was any good as its original egg version.
Verdict, DELICIOUS and my dad didn’t even know there was no eggs in the pudding. It tasted delicious, even better than the egg version if you ask me.
This recipe easily serves 6.
- 6 x slices dale oil bread, cubed with the crusts on.
- 28g x margarine, melted.
- 1 x ripe banana, mashed.
- 2 x cups soy milk.
- ½ x cup castor sugar.
- ¼ x cup light brown sugar
- 1 x tsp cinnamon powder.
- ½ x tsp nutmeg powder.
- 2 x tsp vanilla essence.
- In a lightly greased dish, evenly arrange the bread cubes.
- Drizzle over the melted butter and set aside.
- In the bowl of your mixer, whisk together, the castor sugar, brown sugar, vanilla essence, nutmeg, cinnamon and banana, until well combined.
- Pour this mixture over the bread and gentle push the cubes down, so that they are all nicely coated.
- Pop into a preheated oven and bake at 180 degrees for 30 – 40 minutes or until the top is nice and golden brown.
- Serve with warm custard.