Vegan Chai-Spiced Bread Pudding

Food 52

Vegan Chai-Spiced Bread Pudding

This easy and healthful dessert can double as a hearty breakfast if you’re hankering for something sweet.

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Serves: 6

Caramelly Medjool dates not only complement this recipe’s warming spices, but they make this bread pudding from the Food 52 Vegan Cookbook richer and more complex than if it were sweetened with cane sugar, and complements the warming spices.

What you need:

⅓ cup melted coconut oil, plus more for coating pan
3 cups almond milk
1¼ cups pitted medjool dates, soaked in warm water for at least 1 hour and drained
2 tablespoons ground flaxseeds
1 teaspoon ground cinnamon
3⁄4 teaspoon ground ginger
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground cardamom
1½ teaspoons vanilla extract
1 large day-old French baguette, cut into cubes
1 cup raisins

What you do:

  1. Preheat oven to 350 degrees. Coat an 8-inch square baking pan with coconut oil.
  2. Into a blender, add almond milk, dates, ground flaxseeds, cinnamon, ginger, nutmeg, cardamom, vanilla, and coconut oil, and blend until smooth.
  3. Into a large bowl, add bread and raisins. Pour in date mixture and toss gently until evenly combined. Let soak for about 10 minutes. Transfer to prepared pan and spread evenly.
  4. Bake for 30 to 40 minutes, until top is golden brown. Let cool slightly before serving.
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