The other day I was browsing Pinterest and discovered something that sounded ingenious–“dessert stuffing.” I immediately said, why didn’t I think of that?? And then I realized, “dessert stuffing” is basically like…bread pudding. And I adore both bread pudding and stuffing, savory or sweet or anywhere in between. Something about bread pudding just warms my heart.
Here is a bread pudding I made using the rest of the cinnamon raisin bread I made last week. It’s so completely easy, delightful as a cozy winter dessert or maybe even for brunch. Between bites of sweet, soaked bread, raisins and dates, caramelized chunks of banana, and vanilla and cinnamon, you really can’t go wrong here. Put on your slipper socks and knock yourself out 🙂
Vegan Banana Cinnamon Raisin Bread Pudding
about 8-9 oz stale bread, either cinnamon raisin bread or otherwise (fresh would work too, though traditionally dried out bread is used)
1 medium very ripe banana, mashed (leave small chunks)
1 1/4 cup non dairy milk
1 tbsp vegan butter, melted
2 tbsp liquid sweetener of your choice
1/2 cup raisins or chopped dates (increase amount to 3/4 cup if using plain bread)
1/2 tsp vanilla extract
3/4 tsp cinnamon
1. Heat oven to 350 degrees F. Slice bread into 3/4″ cubes.
2. In a 9 x 9 baking dish, combine banana, milk, vegan butter, sweetener, vanilla, cinnamon, and whisk. Add bread cubes and raisins, and combine thoroughly.
3. Bake uncovered for 30-35 minutes. Serve warm.
More vegan dessert recipes: Glazed Almond Cinnamon Shortbread
Photo: Peaceful Dumpling