Laurie Ratcliff (muridae) wrote in vegancooking,
Laurie Ratcliff

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Coconut-ginger-lime bread pudding

I made this just a few minutes ago. It was kind of an off-the-cuff experiment, but it's turned out to be amazing.

2 cups vanilla soymilk
1 can (2 cups) coconut milk
1/4 cup margarine or butter sub (I used EB's Buttery Sticks) (can be omitted, if you desire)
one knob of fresh ginger, grated (or more, to taste)
juice of one lime (or more, to taste)
egg replacer equal to four eggs

Five cups of stale bread
1 cup sugar
1/2 teaspoon salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1 cup currants

Preheat oven to 350°F.

Mix together soymilk and coconut milk, and add in grated ginger and lime juice. Boil together. When they've boiled, remove from heat and add in margarine and egg replacer.

Cut bread into equally sized chunks and toss together with the sugar, salt, cinnamon, nutmeg, and currants. Pour the liquid mixture over the bread and mix it just enough to coat, but not enough to make the bread smooshy.

Pour the whole thing into a casserole dish and bake for 45 mins. Remove from oven, eat, enjoy. Yum!


Tags: desserts-breads, desserts-puddings
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