Habanero Bread Pudding:
From James Reesor of the Sunset Grill in Nashville, Tennessee
From "Taste of the NFL Restaurant Guide" (Ninth Edition)
Wheat bread, crusts removed, diced into one-inch cubes
1 cup whole milk
2 cups butterscotch chips
1 tablespoon habanero sauce or your favorite hot pepper sauce
15 egg yolks, whipped
1/2 cup pecan pieces
Preheat the oven to 350 degrees Fahrenheit.
Place the bread cubes on a sheet pan and dry in the oven for 5 to 10 minutes, being careful not to burn.
In a saucepan, bring milk to scalding, being careful not to boil. Remove the hot milk from the heat. Add butterscotch chips and stir until the chips are completely melted. Add habanero sauce to taste. Add the egg yolks and whisk until smooth. Add pecan pieces and bread. Allow the bread to soak up the egg mixture.
Place in a greased baking pan, preferably four inches deep. Cover with aluminum foil and bake at 375 degrees Fahrenheit for 30 minutes or until set and golden. Serve warm.
I can replace the whole milk with soy creamer, no problem. My obvious dilemma is how to replace the 15 egg yolks without negatively affecting the flavor and/or consistency of the dessert. I can't see using applesauce, prunes, bananas or pumpkin because all would affect the taste greatly. What do you recommend? Has anyone successfully made bread pudding vegan? Most recipes i can find don't call for any sort of binder except for a small amount of applesauce, so is possible the eggs (binder) are unncessary?