vegan bread pudding
For a country that sincerely loves savory bread pudding, also known as stuffing, the United States is seriously lacking in the sweet bread pudding category. Drawing inspiration from this Irish Coffee Soda Bread Pudding recipe, I’ve created a two day veganized adventure for all bread enthusiasts out there. If you don’t like this recipe your taste is as stale as the bread that went into it. Kidding…this does work well with stale bread though so if you don’t want to bake a loaf yourself and happen to have a loaf of bread going off at home, give it a whirl.
For the bread
2 C oat milk (or any non-dairy alternative)
2 tbsp white vinegar (or lemon)
2 C self-rising flour
2 C whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
Instructions
Preheat the oven to 375 F.
Mix 2 C oat milk with 2 tbsp white vinegar and rest for 15 mins. This will act as your “buttermilk” you can also use lemon if you have that available.
In a separate bowl mix together all dry ingredients. Once thoroughly combined create a well in the middle of the bowl and pour milk mixture into the well.
Using your hands mix the dough together. When the wet and dry ingredients are combined into a sticky dough, turn it out onto a floured surface. The dough should be formed into a ball and then pat down to a 1 1/2 - 2 inch disk.
Using a pastry cutter or knife, cut an X into the top of the dough disk and place into a parchment lined dutch oven.
Bake in dutch oven 35-40 minutes or until brown. Let bread cool before enjoying with your favorite vegan butter. Be sure to save some for your bread pudding!
-one + day later-
For the pudding
4 flax eggs (1 egg = 1 tbsp shredded flax mixed with 1.5 tbsp water)
3/4 C brown sugar
1 tbsp espresso powder + 1 tbsp hot water
2 C Califia Farms iced almond milk double espresso
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp salt
1 loaf day old Irish soda bread (ripped into 1 inch ish cubes)
Powdered sugar (decoration optional)
For the caramel sauce, I took inspiration from this salted caramel recipe but decided to exclude the full-fat coconut milk because I found the consistency with just the condensed coconut milk to be perfect.
For the caramel
1 can Nature’s Charm coconut condensed milk
1 C brown sugar
4 tbsp vegan butter
1 tsp Maldon’s salt flakes
1 tsp vanilla extract
Instructions
Preheat the oven to 350°F. Grease a 2-quart baking dish.
In a small bowl combine 4 tbsp shredded flax with 10 tbsp water. Stir and let mixture rest for 15 minutes until it thickens. This will act as the egg replacement.
In a medium bowl, whisk together iced coffee drink with vanilla, cinnamon and salt. In the smaller bowl combine the sugar with the set flax eggs. Combine 1 tbsp espresso powder with 1 tbsp hot water. Mix all wet ingredients.
In a separate bowl rip your loaf into 1inch (ish) cubes and pour liquid mixture on top. Make sure the bread cubes are fully submerged in the liquid and soak for one hour.
Once an hour has passed cover with foil and bake for 30 minutes.
While the bread pudding is baking make your caramel. Combine all ingredients over a medium heat and bring to a boil. Once a boil is reached turn the stove down to low and let the mixture simmer for 20 minutes, stirring in the vanilla at the 15 min mark.
Take your pudding out of the oven and uncover. Sprinkle with raw sugar or if you like your bread pudding extra gooey drizzle with your fresh caramel and pop it back into the oven uncovered for 15-20 minutes.
Let your pudding cool for about 10 minutes before you dust it with powdered sugar (optional) and serve it with warm caramel and your favorite vegan ice cream or whipped topping.
Heatwave guide to the best Plant-based Ice creams
It’s safe to say the dog days have arrived early this summer. When the heatwave hits New York, it just hits different. With less in-shop licking options available, cool down with a scoop to go or via pint at home. Below are some plant-based alternatives that seek to satisfy.
First up, the grandfathers of social responsibility, Ben & Jerry’s. The dairy-free spin offs of the classics (we’re talking Cherry Garcia, Half Baked, Milk and Cookies) give you a chance to put your money where your mouth is. Sure, they tend air on the side of high when it comes to sugar content… but we could all use a bit of sweet, sweet relief right now.
Generally speaking I gravitate towards coconut based alternatives when it comes to vegan sweets. I first tried Coconut Bliss when I was in the mood for something rich and chocolatey; the dark chocolate did not disappoint. Coconut Bliss has also added an ice cream sandwich reminiscent of a Chipwich to their menu which is a plus although I’m still waiting for a Choco Taco variation.
Aptly named, The Coconut Cult found an easy convert in me. I went to a gut health chat ONE time and now I actively search for products with probiotics. The gluten-free cookie dough pint is a recurring star on my grocery list. Come for the healthy gut bacteria, stay for the mother and son duo on Instagram.
Offering scoops, sandwiches and fudge bars galore, So Delicious is inclusive to all dairy-free consumers. No other brand has this level of almond, cashew, oat and soy alternatives available (yet). For that, we give thanks where thanks are due.
At last we’ve reached the hometown hero, Van Leeuwen. Brooklyn’s local favorite started off serving from a friendly yellow truck and now is a trendy scoop shop chain. Stop in a local chain to pick up a pint or order a scoop of whatever the vegan special is to go.
Bombe Lunch: Savory Oatmeal Edition
Join me, along with my dear friend and fellow lunch special devotee Daniela Spector, as we follow some recipes and try not duck them up.
We gave this recipe a 7/10 review on the bombe lunch scale. Delightfully savory, this umami mami of a dish is the perfect pre-siesta cozy meal. The only downside to this recipe, if you see it as a downside, was the sheer amount leftovers (and who wants leftover oatmeal?). The recipe could easily feed three friends if not four. That being said, I plan on keeping this recipe in my back (corduroy) pocket for future cold seasons to come.
Ingredients: Olive oil, Oyster Mushrooms, Salt + Pep, Garlic, Scallions, Egg, Tamari, White Miso, Sesame Seeds + Yogurt (op).
Full recipe by Lexie Smith available in Cherry Bombe: The Cookbook