Moist, dense, sweet, rich—this amazing bread pudding is so satisfying and decadent. It’s warmly spiced with cinnamon and nutmeg and dotted with juicy raisins. The caramel sauce, made with coconut milk, is quick and easy to make.
In Easy Plant-Based Cooking for Two: Delicious Vegan Recipes to Enjoy Together, chef Lei Shishak shares 80 extraordinarily delicious meat-free recipes for pairs. From morning beverages to baked goods, breakfast to lunch, mid-day snacks to sides, dinner to dessert, this book is a must-have for plant-forward enthusiasts, plant-based dieters, vegans, veg-curious, and anyone in between! All 80 mouthwatering recipes are perfectly portioned for two but can also work for larger households where varied eating preferences often exist. Small-batch cooking isn’t complicated or restrictive. It cuts down on waste and leads to greater variety in meals.
Caramel Bread Pudding
LEI SHISHAK is the author of multiple cookbooks and a CIA-trained chef with a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. After heading pastry kitchens at notable LA and Orange County restaurants, Lei founded Sugar Blossom Bake Shop in San Clemente, CA, and has been featured in People, Riviera Magazine, Sunset Magazine, Los Angeles Daily News, and many more media outlets. She is a food editor at AllRecipes and has penned for Munchery.
Ingredients
CARAMEL SAUCE:
- 2 tablespoons sugar
- 3 tablespoons coconut milk
- salt to taste
BREAD PUDDING:
- 1 teaspoon cornstarch
- ¼ teaspoon cinnamon
- pinch of nutmeg
- ½ cup coconut milk
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 2 cups (½-inch-cubed) whole wheat bread
- 1 tablespoon raisins
- light brown sugar for sprinkling
- powdered sugar for garnish
Directions
Preheat oven to 350°F. Set aside a baking tray.
MAKE CARAMEL SAUCE:
In a small pot, add 2 tablespoons sugar and place over medium-high heat; allow sugar to melt undisturbed. Once sugar begins to turn golden brown in areas, gently and occasionally stir the sugar to promote even caramelization. When the sugar has completely melted and turned a deep amber color, add the coconut milk in three parts, stirring after each addition. Continue to boil until slightly thickened. Remove from heat and season with salt to taste. Pour caramel into a small bowl and set aside.
MAKE BREAD PUDDING:
In a small bowl, whisk together the cornstarch, cinnamon, and nutmeg. Warm the coconut milk in the microwave for 30 seconds and add it to the bowl along with the maple syrup and vanilla. Whisk until all ingredients are incorporated.
Evenly distribute the bread cubes and raisins between two (8-ounce) ramekins. Pour the milk mixture evenly between ramekins and gently push down with the back of a fork to wet all the bread. Sprinkle tops with a little brown sugar.
Bake for 12 minutes until custard is set. Switch to broil and cook for 1 to 2 minutes until tops are lightly browned. Garnished with powdered sugar and serve warm with the caramel sauce.
