This week I was obsessed with sandwiches, I’ve made an assortment of experiments with Jack fruit, tofu, mushrooms, vegan cheeses, etc. In the process of that, I bought a lot of different buns and baguettes, and when I finished all my different “experiments”, I’m having a pound of stale bread sitting on my fridge!
This happen to me and my family almost as a tradition: Chilean tends to eat so much bread. Our obssesion with “marraqueta” is not a secret, and in every place there is a bakery (called “panaderia”) where you will find fresh and steaming hot bread coming from their ovens.
In my family it was a daily ritual going to the bakery with a fabric bag to buy the bread each day: 1 LB of marraquetas daily for 3 people. Every single leftover bite was collected in a second bag and later use in many dishes, and this is one of them: Bread Pudding.
I think this scene it replicates in many places of the world, indeed bread pudding is a well known recipe. But this time I make it not only vegan but with a non traditional ingredient for this recipe: Peanut butter replacing margarine or vegan butter. Also I’ve use dried cranberries as raisins.
Vegan PB and Cranberries Bread Pudding
1 Lb. bread (a dense kind of bread – baguette, buns-)
2/3 Cup cane brown sugar
2 flax eggs ( 2 Tbsp flax meal + 6 Tbsp water and mix)
2.5 Cup of non dairy milk
1/3 cup organic peanut butter
1/3 dried cranberries
1 Tsp vanilla extract
1 Tbsp cinnamon
1/3 Cup peanuts (optional)
- Preheat your oven at 375 F
- In a sauce pan put the milk, vanilla extract and sugar. Stir until the sugar dissolve and let it get warm at medium low heat for about 5 minutes.
- Cut your bread into little pieces of 2 cm and place them in a bowl.
- Add the milk mixture, peanut butter and flax eggs into your bread and mix it well. You will notice that the bread start to blend and dissolve into a batter.
- Add the dried cranberries and mix.
- In a lined baking tray (I used parchment paper) spread your batter evenly and sprinkle sugar and the cinnamon on top, also you can sprinkle chopped peanuts over the surface. I would not mix them with the bread because after baking they gets soggy.
- Brig to the oven for about 50 minutes at 375 f. Before removing of the oven check you pudding with a wood stick. If it comes back clean the pudding is ready.
- Let it cool before eat.
I had some insecurities at the moment when I choose Peanut butter for this recipe, but let me tell you, This was amazing! It is so tasteful, very creamy and crusty out side. Ideal as a breakfast or a snack along with a hot and dark coffee. How could it be that something so simple and cheap to make it becomes in this completely different piece of dessert. I just love it.
This is just a traditional recipe made with some nontraditional ingredients and definitely you should give it a try!