Is there anything quite so humble and comforting as bread pudding (bread and butter pudding, to us Brits)? It’s, dare I say, the definition of comfort food and an easy crowd-pleaser. Having the basic recipe mastered allows you to experiment with variations in flavors and fillings to your heart’s content.
I very much try to incorporate healthy swaps and substitutes into my diet wherever they’re feasible, but I kept this one at just the right level so that it still feels like an actual dessert. Or so I hope!
Chai spices are appropriate at just about any time of the year and I love that this one goes perfectly with a cup of hot tea after a relaxed Sunday roast dinner.
Chai Spiced Vegan Bread Pudding
- 12-14 slices Bread of choice (I opted for wholegrain with sprouted seeds)
- 3-4 tablespoons Dairy-free butter
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground nutmeg
- 2 1/4 cups Dairy-free custard
- 3 tablespoons Sugar
- 1/3 cup Mixed dried fruit
1. Preheat the oven to 350F/180C.
2. Start preparing your bread sliced by removing the crusts, buttering on one side and then cutting diagonally into two triangles. I’ve listed 12-14 slices, but the amount you need will depend on how big the slices are and how large your casserole dish is. I went for a 9x7inch dish. Make sure you don’t use the ends of the loaf as these will be tougher than the rest of the bread and leave the unlucky recipient with a below average bite.
3. Place your first layer of bread in the dish, butter side up. Sprinkle over 1/3 of your spices, 1/3 of your sugar and 1/2 of your mixed fruit. I used a mix that contained raisins, sultanas, currants and mixed orange and lemon peel, but feel free to change this up depending on what you have available.
4. Add another layer of bread, another 1/3 of the spices and sugar and the second half of your fruit.
5. Add your final layer of bread (I like to do a half layer straight down the middle for aesthetic effect) and top this off with the remaining sugar and spices.
6. Warm your custard until hot but not boiling and pour evenly over the layers.
7. Transfer to the oven and bake for 30-40 minutes until the top is golden and the custard has set.
8. Remove, cool slightly and serve immediately. Any leftovers can be refrigerated for up to 2 days and eaten either hot or warmed through.
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Photo: Kat Kennedy