Vegan PB&J Bread Pudding
A warm, gooey, delicious vegan PB & J Bread Pudding made with wholegrain bread and smothered with a fruit compote, a peanut-butter concoction, and a warm vanilla custard.
Servings: 6 servings
Calories: 332kcal
Ingredients
- 9 slices whole wheat bread (or other wholegrain bread or gluten-free bread)
- 1 cup frozen berries (use one kind or a mix, like I did. Mine had raspberries, strawberries, blueberries and blackberries)
- 4 tablespoon maple syrup
- Zest of 1 lemon
- ½ cup peanut butter
- 1¾ cup nondairy milk
- 1 tablespoon cornstarch
- 2 teaspoon pure vanilla extract (or a vanilla bean. Split the bean through the middle and carefully, with the tip of a knife, scrape out all the seeds)
- vegan butter (for buttering bread)
- 1 cup fresh berries sliced if using strawberries
Instructions
- Blend peanut butter with ¾ cup of the milk and set aside.
- Preheat the oven to 350 degrees F.
- Lightly butter all the slices of bread
- Make the fruit compote by placing the berries, lemon zest and 2 tablespoon of maple syrup in a small saucepan. Bring to a boil and continue to cook over medium-low heat until the compote has thickened to a spreadable consistency and doesn't look watery. Set aside.
- Make the custard by placing the nondairy milk in a saucepan with the vanilla and the cornstarch. Whisk them together really well so there are no lumps, then turn on the heat to medium-low. Stir frequently with a whisk and turn off as soon as the mixture starts to boil and thickens. Stir in the remaining 2 tablespoon maple syrup.
- I used a baking pan that measured 8 X 6 inches and was about 4 inches deep to make this pudding. If your baking dish is a slightly different size, cut your bread to make it fit.
- Spray the baking dish with some oil. Place one layer of bread at the bottom of the dish, then spread on the berry compote.
- Add one more layer of bread, and pour on the peanut butter mixture. Make sure it coats the bread evenly.
- Add the last layer of bread, and then pour on the vanilla custard. Wait about 10-15 minutes for the custard to seep into the pudding.
- Place the baking dish in the oven and bake 20 minutes.
- Remove the pudding from the oven, scatter on the fresh berries, return to the oven, and bake for another five minutes.
- Remove from the oven and serve hot.
Nutrition
Calories: 332kcal | Carbohydrates: 41g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Potassium: 401mg | Fiber: 6g | Sugar: 19g | Vitamin A: 296IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 2mg