Leftovers Transformation Game Ep. 3: “The Stale Bread”

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

Servings: 6 portions
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Ingredients:

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)

Steps:

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.