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
  • Print


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!


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