Vegan Bread Pudding
Ingredients
-
1
can (15 ounce)
coconut milk
-
¾
cup
maple syrup
-
1
teaspoon
ground cinnamon
-
2
teaspoons
vanilla extract
-
¾
teaspoon
fine sea salt
-
2
tablespoons
arrowroot starch
-
8 to 12
ounces
bread, cut into cubes (about 6 large slices)
Instructions
- Combine coconut milk, maple syrup, cinnamon, vanilla, and salt in a saucepan and bring to a boil over medium-high heat, whisking often.
- In a small bowl, mix arrowroot starch with 2 tablespoons of cool water until dissolved.
- Once the sauce is boiling, add the arrowroot mixture and whisk constantly until it thickens.
- Remove the sauce from heat and pour it over the bread cubes in a large bowl, stirring to coat completely.
- For a make-ahead option, cover and let the mixture soak overnight.
- Preheat the oven to 350°F and pour the mixture into a greased 9" x 13" casserole dish.
- Bake for 45 to 60 minutes until bubbly and golden on top.
- Allow to cool for at least 15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
216
Total fat
1g
Total carbohydrates
45g
Total protein
4g
Sodium
445mg
Cholesterol
0mg
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