Chef Joey's Vegan Bread Pudding

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 tablespoons margarine (softened..earth balance)
• 2 cups soymilk (soy or other non-dairy milk)
• 3 teaspoons egg substitute (ener-g)
• 4 tablespoons filtered water (add to egg replacer)
• 1/2 cup sugar (raw cane)
• 1/8 teaspoon sea salt
• 1 teaspoon cinnamon (ground)
• 3 cups stale bread (cubed)
• 1/2 cup raisins

Recipe

• 1 preheat your oven to 350'f.
• 2 put the margarine in a bowl big enough to accommodate 2 cups of milk.
• 3 put the sugar, cinnamon and salt into another bowl and mix well.
• 4 put the milk in a saucepan and heat until just before the boiling point.
• 5 pour the heated milk into the bowl with the margarine in it. mix until the margarine is completely melted.
• 6 in a 9x13" oven safe dish add the bread and raisins.
• 7 mix the egg replacer with water. i use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. stir to incorporate.
• 8 gradually add the egg replacer to the milk mixture.
• 9 add in the cinnamon, sugar and salt mixture into the milk mixture. mix this well.
• 10 pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
• 11 put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
• 12 pour the hot water into the outer dish being careful not to get any in the pudding dish.
• 13 bake for 40-45 minutes.
• 14 the custard should be creamy. remember you didn't use eggs here so it won't be set exactly the same. as it cools it will firm up a bit.
• 15 serve either warm or cold, plain or with your favourite sauce.
• 16 bon appetit.