Vegan Cranberry Orange Bread Pudding

Custard Filled Bread Infused with Orange Zest, Cinnamon and Dried Cranberries

Ingredients

5 oz (142 grams) White Bread (Parisian baguette)

½ Vanilla bean or 1 tsp vanilla extract

1 cup Just Egg, egg replacement

½ cup Dried Cranberries

Zest of 2 orange about 1 tablespoon

2 cup Soy milk

½ cup Sugar

¼ tsp Cinnamon

1 tbsp vegan butter

Procedures

Preheat the oven to 350. Cut the bread into about 1 inch cubes and bake for 5 minutes or until the bread is slightly toasted on the outside. Remove the bread from the oven and let cool completely.

In a large bowl, combine the Just Egg, soy milk, sugar, cinnamon, vanilla, orange zest and whisk together until well combined. Grease a 9x9 inch baking pan with the vegan butter. Place the toasted bread and cranberries in the pan and gently pour the soy milk mixture over the bread. Press the bread down to soak and absorb the liquid mixture.

Once the majority of the liquid is absorbed, cover the baking pan with foil. Place the baking pan in the oven and bake for 45 minutes or until all the liquid is completely absorbed. Remove the foil from the baking pan and bake again for another 30 minutes or until the top is golden brown.

Remove the bread pudding from the oven and let cool on a cooling rack. Serve the bread pudding warm.