Recipe: Bread Pudding
Ingredients For Sauce
2 cups coconut milk, canned
4 cups Silk soy milk
1/4 to 1/3 cup Better Than Milk soy powder
1/2 teaspoon salt
1 tablespoon arrowroot powder or corn starch
2 teaspoons vanilla
1 teaspoon maple flavoring
1 teaspoon butterscotch flavoring
1 cup Florida cane crystals
1/4 cup agave nectar.
Directions for sauce; in medium sauce pan add all ingre- dients and simmer until sugar is dissolved. Set aside.
1 + 1/2 cups soaked raisins, drained
2 cups pecans, chopped
2 small peeled apples, sliced
1 teaspoon Earth Balance margarine
1 teaspoon cinnamon
Directions for topping; in medium sauce pan add; apples, Earth Balance and cinnamon. Sauté on medium heat until apples are tender.
Preheat oven to 325°
In sprayed casserole dish place 2-3 cups of diced bread, scatter some pecans over top, then some raisins. Repeat until 1 inch from the top of pan. Pour the soft apple mixture over the top and add the sweet milk sauce. (Save a little of the milk mixture, about 1⁄2 cup to add with 1⁄2 cup organic powder sugar to pour over the mixture after baked, while it is cooling.) Bake for 45-60 minutes.
I use about 3/4 quarters to 1 bag of whole wheat or glu- ten-free bread, cut in small squares and left it out for about 24 hours. I turn it a few times to make sure all the pieces dried. Delicious!