This tasty vegan treat came out of a loaf of bread I didn’t want to waste that I had baked over the weekend. What better use than bread pudding? And no eggs either….better for the ol’ body!
Brown Sugar & Cherry Bread Pudding
- 1 Tbsp Ener-G Egg Replacer
- ¼ cup warm water
- 1 tsp pure vanilla extract
- 5 cups day old bread, bite size cubes
- ½ cup Dried Cherries
- 2 cups non-dairy milk
- ¼ cup Earth Balance Buttery Stick (or butter)
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp fine sea salt
Preheat oven to 350°, light spray a 8×8″ glass baking dish with oil. Place pan in a 9×13″ glass baking dish. Bring 4 cups water to a boil, set aside.
Whisk water into Ener-G, let sit for 5 minutes, stir in vanilla.
Add bread cubes and cherries to a large mixing bowl.
Meanwhile, heat buttery spread, milk, brown sugar, cinnamon and salt in a medium saucepan over medium until butter is melted. Ladle in a bit of hot milk into Ener-G mix, stirring to mix, then mix into the milk. Pour over the bread, stirring gently.
Pour into prepared pan.
Place pans in oven, carefully pour hot water into the large pan. Bake for 40 to 45 minutes, until top is lightly golden. Let cool a bit before serving, refrigerate covered leftovers.