Elizabeth Nolan Brown // Blog

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Recipe: Vegan, Whole-Grain, Cinnamon-Raisin Bread Pudding

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Bread pudding is a traditional holiday dessert—and one traditionally made with eggs, beef fat and lots of sugar. This vegan bread pudding remains true to the original with baked bread, raisins and lots of spices, but it’s absent any eggs, dairy or other animal products. Using unsweetened almond milk (only 40 calories per cup), a minimal amount of sugar and Ezekiel’s sprouted whole grain cinnamon raisin bread as the base keeps things low-calorie and cuts down on the number of individual ingredients needed (the bread already contains organic raisins and cinnamon). And once you mix the ingredients together, you’re only looking at 30 minutes baking time—making this a perfectly easy (and delicious) vegan holiday desert.


Vegan Whole-Grain Cinnamon-Raisin Bread Pudding


• 4 cups day-old bread (like I mentioned, I used Ezekiel sprouted grain cinnamon raisin bread; if you’re using plain bread, you may want to add 1 cup raisins and an extra teaspoon ground cinnamon)

• 3 cups unsweetened almond milk

• 1/2 cup organic sugar

• 1 tablespoon vanilla extract

• 1 teaspoon ground cinnamon

• 1 teaspoon nutmeg

• 1 teaspoon ground ginger

• 1/2 cup raw, chopped walnuts



• Preheat oven to 350 degrees.

• Put bread in 8″ – 9″ square baking pan.

• In bowl, stir remaining ingredients—almond milk, sugar, vanilla, walnuts, spices—together.

• Pour mixture over bread in pan. Stir to mix.

• Bake 30 minutes.


Serve warm bread pudding alongside chilled apple-sauce for an overall apple-pie-like effect. Yum.

If baked earlier and refrigerated, reheat whole thing in oven for 8-10 minutes before serving. Individual servings can be reheated on the stove.

Originally published on Blisstree.com.


Written by Elizabeth

December 18, 2011 at 9:27 pm

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