Chef notes
This traditional pudding recipe has been passed down through generations. My grandmother used to make it and then my father took over, and now I’ve put my VeganSoulicious spin on it.
Technique Tip: Soaking the bread overnight sets it better for baking. After baking, let it completely cool before slicing. You can also make it ahead and keep it in the fridge, which will make it even easier to slice.
Swap Option: You can use any plant-based milk. Instead of coconut flakes, add pecans or chocolate chips.
Ingredients
- 1/2 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 2 tablespoons chia seeds
- 2 cups oat milk
- 1 cup dairy-free cream
- vegan butter, for spreading
- 24 slices vegan brioche or potato bread
- 1 cup raisins
- 1/4 cup shredded coconut
Preparation
1.In a medium saucepan set over medium heat, combine coconut sugar, cinnamon, allspice, salt, chia seeds, oat milk and cream. Bring to a simmer until the sugar has dissolved. Set aside.
2.Butter one side of each slice of bread smoothly and cut into 2 triangles.
3.Generously butter a 1-quart ovenproof baking dish.
4.Arrange a layer of sliced bread in the bottom of the dish. Sprinkle over 1/4 of the raisins and coconut. Pour 1/4 of oat milk mixture over the bread and raisins until the bread is soaked through. Repeat this until you have at least 4 to 6 layers. Top with remaining raisins, coconut and oat milk mixture.
5.Press down softly, making sure that all the bread is absorbing the liquid. Allow to stand for at least 1 hour or overnight.
6.Preheat the oven to 375 F. Bake for 45 minutes until pudding is nicely puffed, well-browned on top and when a knife inserted in the center comes out clean.
7.Serve warm, or allow to cool and serve chilled with a dollop of coconut whipped cream, caramel sauce or custard.
