Yummy Bread Pudding And Oh So Delicious Ice Cream

Who doesn’t love food? Most people do and I know of a few that can attest to having a sweet tooth. ‘Sweet tooth’ is and idiom that originated in the 1300s where the word tooth was used to describe anything that was delicious or tasty. This has been replaced with the word “toothsome” in today’s world. A person has a “sweet tooth” when he or she craves something sweet or has a strong liking for foods that are sweet. I will admit that every now and then I do have a ‘sweet tooth’.

Let me begin by saying that I am not vegan but with the development of a milk allergy later in my life, I had to learn to adapt. At first, I was disappointed that I would not be able to enjoy some of my favorite desserts until I realized that I didn’t need milk-based items such as butter or cream to make them taste absolutely delicious. There are so many substitutions out there. I do not consider myself a pastry chef but life has forced me to cook more at home.

One of my favorite desserts is bread pudding. It is a bread-based desert first described in English cook books during the 18th century. An extremely popular dessert made in countries all around the world that can be made both savory and sweet using stale bread, milk/cream and eggs in its traditional form. Needless to say, I was beyond excited to prepare it in my own vegan way.

I always enjoy a warm piece of bread pudding with some ice cream (recipe also included). My mouth is actually watering at the thought of it. My family loves it and they aren’t vegan. This is a true testament to the joys that await you in this dish. I don’t even think they care because it tastes absolutely amazing and they ask me to make it every holiday and sometimes just because. This recipe is easy but I would encourage you to make the vegan brioche bread a few days ahead. Here is the link to the one that I use and you can find these ingredients at your grocery store. It may take you some extra time to make this dessert but it will be so worth it. Be careful not to eat the bread before making the actual desert!

https://www.rainbownourishments.com/buttery-vegan-brioche/

This bread pudding is soft and moist. It takes you back to that place of comfort where everything is perfect and happiness is all there is. You can add other ingredients to it or use a glaze or chocolate sauce to accompany it (recipe for optional chocolate sauce below). You just have to make it and trust me you won’t regret it. Don’t be surprised if it becomes a constant request from friends and family especially those who aren’t vegan. Don’t even think about left overs and if there are any, it won’t last long. They tend to disappear quickly in my household.

Vegan Bread Pudding

Ingredients

1 vegan Brioche bread loaf from recipe in link

2 1/2 cups canned coconut cream

3/4 cup coconut sugar

3 tbsp flaxseed + 9 tbsp water

1/8 cup melted vegan butter

1 tsp vanilla extract

1/2 tsp nutmeg

1/4 tsp salt

Directions

1. Cube stale bread into 2-inch pieces and place in a large bowl. (If bread isn’t stale then it can be lightly toasted in the oven)

2. Cover bread with coconut cream. Allow bread to soak in cream for 60 mins

3. Preheat oven to 350 degrees.

4. Prepare flax eggs by adding flaxseed to water and mix thoroughly. Let it sit in the refrigerator for 15 mins.

5. Combine flax egg with sugar, melted vegan butter and vanilla extract. Set aside.

6. Add the flaxseed mixture from step 5 to the bowl containing the bread and coconut cream. Fold to incorporate everything evenly.

7. You can butter the baking dish (9-inch square baking pan) using a non-stick spray or some vegan butter. Pour mixture into dish and spread evenly.

8. Bake for 45- 60 mins or until the bread pudding is golden brown all around and cooked internally. Be sure to check at the 45 min mark to prevent burning.

9. Once cooked, remove from the oven and allow it to cool slightly before serving or you can enjoy it cold too.

10. Store left overs in the refrigerator in an air tight container for up to 3-5 days.

Substitutions/Additions

• You can use any other vegan bread of your choice.

• Feel free to add plant-based chocolate chips, raisins and nuts if desired.

• Full fat coconut milk can be used to replace the coconut cream.

Tips

• If you can, lay bread out the night before to make them dry enough.

• You can use less sugar if desired but adjust the salt as well

• If bread pudding is brown all around but not yet fully cooked, cover with foil until completely cooked.

Recipe for vegan white chocolate bourbon sauce (optional)

Ingredients

1 cup white vegan chocolate chips

1/2 cup warm coconut cream

1 tbsp vegan butter

Pinch of salt

1-2 tbsp bourbon

Directions

1. Melt butter in a small sauce pan and add the bourbon. Allow it to simmer for 2-5 mins.

2. Add in coconut cream and mix thoroughly.

3. Lower heat and gradually add white chocolate chips until they melt.

4. Add a pinch of salt and set aside in bowl for serving.

Make sauce about 15 mins before bread pudding is done.

In my house hold, you can't have bread pudding without ice cream. They pair so well together. You have the moist bread pudding against the cold, rich and creamy ice cream. Yummy is all I can say. I love mangoes which I think are great during the summer and if you are up for a bit of alcohol and raisins, I can help you make some delicious vegan rum and raisin ice cream too. My family loves them both and we make the mango ice cream during the summer time. It tastes refreshing and reminds us of being on a tropical island since we are from the Caribbean. The rum and raisin ice cream is decadent and has just the right amount of alcohol although you can adjust to your preference. It is very creamy and finger licking good. You can have this ice cream alone or pair it with other desserts.

Vegan Ice Cream

Ingredients for base

1 cup raw cashews soaked over night

1 can (13.5 oz) coconut cream (or full fat coconut milk)

1 tsp coconut oil at room temperature in liquid form

1 tsp vanilla extract

1/4 cup maple syrup

Ingredients for mango puree

2 medium mangoes

1 tsp lemon juice

Ingredients for rum and raisin ice cream

1-2 tbsp rum extract (imitation rum extract of you don’t drink alcohol)

1 cup raisins

Directions for preparing mango puree

1. Cut mango into small pieces and place in food processor with lemon juice. Process until completely smooth .

2. Place pureed mangoes in a non-stick pot on low heat stirring occasionally for about 20 -30 mins or until liquid has decreased by half.

3. Cool mango puree completely before adding it to blender.

Rum and Raison Ice cream

1. Place rum extract and raisins in an airtight container. Shake and leave out over-night.

Directions for making Ice Cream

1. Drain cashews and place into blender. Add coconut cream or chilled full fat coconut milk, vanilla extract and coconut oil.

Rum and raisin ice cream: Add maple syrup to sweeten and blend until smooth. Add more if needed. Place in an air-tight container and refrigerate for two hours (overnight is better).

Mango ice cream: Add mango puree and blend until smooth. Add maple syrup a little at a time to sweeten until your liking. Add more if needed. Place in an air-tight container and refrigerate for two hours (overnight is better).

2. Place chilled mixture in frozen ice cream maker. Turn on the machine and churn ice cream using manufacturer’s instructions for 20-25 mins.

3. When mango ice cream has a soft serve consistency serve immediately or store in an air tight container covered with a plastic wrap over the surface in freezer until ready for use.

Rum and raisin ice cream: After soft serve consistency is achieved, fold in rum soaked raisins. Serve immediately or store as previously described.

Variations/Substitutions

• You can use coconut condensed milk (be aware that it is extremely sweet so add it 2 tbsp at a time) .

• Use any type of mangoes you prefer.

• You can use the same base for any other ice cream such as strawberry ice cream or blueberry ice cream. Have fun with it

• You can omit the coconut oil if you prefer oil free.

Tips

• Cashews can be soaked overnight for best results, but if on a time crunch they can be soaked in hot water for an hour on the day that the base is being made .

• If you do not own or have access to an ice cream maker, you can place the mixture in the freezer and blend the next day. It can be served immediately or allowed to firm in the freezer for a few hours. If making the rum and raisin ice cream, rum soaked raisins can be added after blending. When placing mix in the freezer to form a firmer texture, be sure to stir the mix every 3o mins for the first 1 to 1.5 hours. This prevents all the raisins from sticking to the bottom of the bowl.
• Ensure that ice cream maker bowl is completely frozen prior to churning ice cream.

Storage

• If stored properly in an air-tight container with plastic wrap adhered to the surface, it can last for a week or more in the freezer.

You can now serve the ice cream along a warm slice of bread pudding.

Hope you enjoy these recipes as much as I do!