http://www.care2.com/greenliving/vegan-strawberry-rhubarb-bread-pudding.html
Vegan Strawberry Rhubarb Bread Pudding
By Melissa Breyer, Senior Editor, Healthy & Green Living
Put me on a desert island with one dessert, and I’ll pick bread pudding. Put me on a desert island with rhubarb and strawberries, and I might actively evade rescue. Strawberry rhubarb bread pudding is one of my all-time favorites dishes, and this vegan version is every bit as scrumptious as a full-fat dairy one–it’s a perfect mix of rich yet light, tart yet sweet, and humble yet titillating. And it’s easy as pie (I think someone should consider retooling that idiom to “easy as bread pudding”). It’s really just a glorified casserole, but ah, what a glorious casserole! My favorite trick with bread pudding is to bake it in a springform pan–instead of having a baking-pan dessert, you can instead unmold it for a slightly more glamorous presentation. You can also use a loaf pan and scoop it out with an ice cream scoop, or use a muffin pan to make individual puddings.
6 cups stale bread cubes (about 1 lb)
1 cup sliced rhubarb
2 cups sliced strawberries
2-2 1/2 cups non-dairy milk (rice, almond, hemp, soy)
3 tablespoons arrowroot powder or tapioca flour
3/4 cup maple syrup
1 teaspoon vanilla extract
Strawberry Rhubarb Compote
1. Preheat oven to 350F degrees and lightly grease a 9 by 5 loaf pan or a springform pan.
2. Place bread in a large bowl. In another bowl add 1 1/2 cups milk, maple syrup, and vanilla–whisk until combined. In a small bowl whisk together 1/2 cup milk and the arrowroot powder till no lumps remain, then add to other milk mixture and stir. Pour milk mixture over bread and stir to coat every piece; let sit for at least 15 minutes for liquid to saturate the bread.
3. If bread looks dry, depending on type and staleness, it might need more milk. If so, continue adding 1/2 cup milk at a time until all break is pretty soaked–it should be mushy. Fold in rhubarb and strawberries and put in pan.
4. Bake about 30 minutes, or until top is slightly browned and firm. Allow to cool a bit, then scoop, slice or unmold from springform pan, serve with strawberry rhubarb compote.
Makes 8-10 servings.
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8 comments
add your comment »Thanks for this recipe. It was fun tasting rhubarb so early in the year. I used regular tapioca pudding mix (all I had on hand), and it worked well, too.
The finished pudding was delicious!
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Thanks for this recipe! It was fun tasting rhubarb so early in the year. I used regular tapioca pudding (all I had on hand), and it worked well, too.
The finished product was delicious!
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Awesome!! I'm severely allergic to dairy and love seeing recipes that use the non-dairy milks! If you have a recipe for plain bread pudding, I will be in heaven!!
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Wow! I'm severely dairy-intolerant (a fairly new development) and have always LOVED bread pudding. I can't wait to try this!! Do you have any vegan recipes for plain bread pudding???
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How do you make just plain bread pudding and what temperature do you use for baking for 30 mins? I never made breadpudding before. I am Austrian and live in England and want to make my partner, who is English happy as he loves it and making it myself it is definately better than from the supermarket. I hope you don't let me down and I can see the recipy for plain bread pudding in one of your next emails.
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I adore rhubarb/strawberry - make vegan pies of it - but LOVE bread pudding! Thanks SO much for this recipe!! Vegan & vegan-friendly foodies like me will much appreciate this one!
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Can you make it withut the rhubarb without ruining it? I hate rhubarb.
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I LOVE strawberries and rhubarb and grow them both in my garden. Since I am also a vegan, this is a wonderful recipe. I can't wait to fix this one.
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