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Vegan Bread and Butter Pudding - soft, seeded bread, chewy apricots and spiced vegan custard cooked to gooey perfection. All topped off with a tangy orange marmalade glaze! #veganbaking #vegandessert #vegantreats | Recipe on thecookandhim.com

Bread Pudding Recipe

Prep: 20 mins | Cook: 35 mins | Total: 55 mins | Quantity: 4-6 portions

Ingredients

  • 8 slices bread – can be any bread of choice (and a great way to use up any stale or leftover bread!)
  • 1/4 cup (60g) dairy free spread – I used Vitalite
  • 1/2 cup (110g) dried apricots (approx 11 apricots)

Custard:

  • 3 cups (690ml) unsweetened almond milk
  • 4 tblsp (35g) cornflour
  • 1/2 cup (100g) coconut sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1 orange – grated zest only
  • 1 tsp vanilla extract

Optional Glaze:

  • 4-5 tblsp orange marmalade (could also use apricot jam)

Instructions

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4
  2. Butter the bread and cut in half
  3. Chop the apricots into small pieces
  4. I used a 7 x 9 1/2 inch (18 x 24 cm) baking dish and layered the slices of bread into it, scattering some of the diced apricots over each layer including the top layer. Set aside while you make the custard
  5. Put the milk into a large saucepan and the cornflour into a medium bowl
  6. Take just enough of the milk out of the saucepan and add to the cornflour whisking until you get a thin paste. I just add a tablespoon at a time to get the desired consistency
  7. Bring the milk to the boil then pour about a cupful of it onto your cornflour mixture. Whisk then add the whole lot back into the saucepan
  8. Using either a wooden spoon or a whisk, bring the mixture back to a gentle simmer, stirring or whisking continually until it starts to just thicken
  9. Remove from the heat and whisk in the coconut sugar, spices, orange zest and vanilla
  10. Carefully pour the spiced custard over the bread in the dish and gently (using the back of a spoon) push the bread down into the dish
  11. At this point you can leave it to cool and store in the fridge for a few days until you're ready to bake it, otherwise put the dish in the oven and bake for 35-40 minutes until golden and just set
  12. Leave to cool for 5-10 minutes then gently warm the orange marmalade in a saucepan - if it seems too thick to brush over the pudding add a spoon or two of water
  13. Use a spoon or pastry brush to spread the marmalade over the whole top of the pudding
  14. Serve immediately or leave to cool and store, covered, in the fridge
  15. It can be reheated - cover the dish with a piece of foil and bake at 180 Fan / 200 C / 400 F / Gas 6 for 20-30 minutes, making sure it's piping hot in the center

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-bread-and-butter-pudding/