Very Vanilla Tofu Bread Pudding Vegan Food

VERY VANILLA TOFU BREAD PUDDING (VEGAN)

Steps:

• Pre-heat oven to 350'F.
• Oil a 9 inch casserole dish.
• Cut your bread into cubes.
• Put the Silk Creations in a large bowl and add your bread, vanilla and raisins.
• Stir well to coat the bread.
• Allow to soak for at least 10 minutes.
• Put into your greased casserole dish.
• Bake for 30 minutes.
• Sprinkle with icing sugar if desired.
• Bon Appetit!

VEGAN BREAD PUDDING

Steps:

• Place the bread cubes in a large mixing bowl and set aside.
• Add all the remaining ingredients to a blender and blend until smooth.
• Pour the mixture all over the bread, stir and set aside for about 1 hour at room temperature.
• Preheat the oven to 350ºF or 180ºC.
• Place the pudding mixture in a 9×9 inch (23×23 cm) baking dish and bake for 60 to 70 minutes or until the bread pudding is golden brown on the outside and cooked on the inside. Baking time may vary depending on your oven, my pudding was ready in 70 minutes. If the pudding is golden brown but uncooked, cover with some aluminum foil and cook until it's ready.
• Remove from the oven and allow to cool slightly.
• Serve your vegan bread pudding with some brown sugar glaze, nuts, or even fruits.
• Store the leftovers in an airtight container in the fridge for 5-7 days, or in the freezer for up 2 months (you will need to freeze it before you add any sauce or toppings). To thaw, place the bread pudding in the fridge until completely defrosted. For best results, reheat in an oven rather than a microwave to maintain the proper texture. It also can be reheated directly from frozen.

CHEF JOEY'S VEGAN BREAD PUDDING

Steps:

• Preheat your oven to 350'F.
• Put the margarine in a bowl big enough to accommodate 2 cups of milk.
• Put the sugar, cinnamon and salt into another bowl and mix well.
• Put the milk in a saucepan and heat until just before the boiling point.
• Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
• In a 9x13" oven safe dish add the bread and raisins.
• Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
• Gradually add the egg replacer to the milk mixture.
• Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
• 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.
• Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
• Pour the hot water into the outer dish being careful not to get any in the pudding dish.
• Bake for 40-45 minutes.
• 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.
• Serve either warm or cold, plain or with your favourite sauce.
• Bon Appetit.

TOFU AND WILD MUSHROOM BREAD PUDDING (VEGAN)

Steps:

• Preheat the oven to 350 and lightly oil a 9 inch square glass baking dish.
• Place the oil and shallots and a pinch of salt in a skillet, over medium heat.Sweat the shallots.
• Stir in the shitake mushrooms and saute for 1 minute.
• Add the remaining mushrooms, season with salt and saute until they release their juices to the pan.
• Stir in the basil, parsley and thyme and continue cooking, stirring frequently until the mushrooms are tender and begin to brown.
• Remove from the heat, and set aside.
• Combine the tofu, symilk, in a baking powder in a food processor.
• Season slightly with salt and puree until smooth.
• Transfer to mixing bowl and fold in the bread cubes.
• Stir in the mushroom mixture and spoon evenly into the prepared dish.
• Mix the breadcrumbs and soy cheese together and sprinkle over the top of the bread pudding.
• Bake 50-60 minutes or until browned at the edges and set on the counter.
• Allow 15 minutes to set before serving.