Chef Joeys Vegan Bread Pudding Recipes

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

CHEF JOEY'S VEGAN BREAD PUDDING

Steps:

• Preheat your oven to 350'F.
• Put the margarine in a bowl big enough to accommodate 2 cups of milk.
• Put the sugar, cinnamon and salt into another bowl and mix well.
• Put the milk in a saucepan and heat until just before the boiling point.
• Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
• In a 9x13" oven safe dish add the bread and raisins.
• Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
• Gradually add the egg replacer to the milk mixture.
• Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
• Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
• Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
• Pour the hot water into the outer dish being careful not to get any in the pudding dish.
• Bake for 40-45 minutes.
• The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
• Serve either warm or cold, plain or with your favourite sauce.
• Bon Appetit.

VEGAN SUMMER PUDDING

Steps:

• Brush a 1.5L (6-cup) capacity pudding basin or glass bowl with melted butter to lightly grease.
• Line the base and side with 3 layers of plastic wrap, allowing it to overhang.
• Combine raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat. Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries still hold their shape.
• Remove from heat and set aside.
• Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly. Use your hands to gently press the bread together to seal. Fill in any gaps with small pieces of bread so the pudding basin is completely covered.
• Reserve 160ml (2/3 cup) of the berry mixture. Pour the remaining berry mixture into the pudding basin and cover with remaining bread slices.
• Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding. Place a weight on top of the plate. Place pudding in the fridge for 8 hours or until set.
• Turn pudding onto a large serving plate and pour over the reserved berry mixture, taking care to cover any bread that's still white. Cut pudding into wedges and serve with soy ice-cream or yoghurt.

VEGAN BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• In a large bowl, whisk together soymilk, sugar, maple syrup and vanilla. Add the bread cubes, let sit about 10 minutes, or until bread is soft and has absorbed most of the milk. Add the raisins and a few sprinkles of cinnamon and gently mix together. Don't over mix it. Scoop mixture into lightly greased 8x8 pan. Lightly sprinkle top with a little more cinnamon.
• Bake pudding in preheated oven for 30 to 45 minutes, or until puffed and golden and milk has been absorbed.

JOEY'S BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl.
• Beat eggs with vanilla, and then pour over bread. Stir in half-and-half and sugar. Pour into a 9x13 inch baking dish. Sprinkle the cinnamon and nutmeg over the top.
• Bake uncovered in the preheated oven for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.

JOEY'S VEGAN VANILLA SAUCE

Steps:

• For the Evaporated Milk Substitute:.
• In a double boiler over gently boiling water combine the warm water and the Better Than Milk Soy Powder. Mix well with a whisk.
• When this is hot to the touch add in the cane sugar and stir gently until its dissolved.
• Remove from the saucepan and put in a dish and cool in the fridge.
• For the Vanilla Sauce:.
• In a heavy sauce pan combine the arrowroot flour and sugar.
• Stir in the Evaporated Milk Substitute.
• Cook this over medium heat until bubbly and boiling. Stir this constantly with a whisk for 2-3 minutes.
• Take it off the heat and add the Earth Balance margarine and vanilla (or other flavoring if you prefer).
• Bon Apetit!

JOEY'S BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl.
• Beat eggs with vanilla, and then pour over bread. Stir in half-and-half and sugar. Pour into a 9x13 inch baking dish. Sprinkle the cinnamon and nutmeg over the top.
• Bake uncovered in the preheated oven for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.

CHEF JOEY'S CORNMEAL BREAD

Steps:

• Dissolve the yeast in warm water (115'F). Add a little agave to this and stir gently to combine. Let this mixture sit and bubble up.
• In a large bowl mix the cornmeal and salt.
• Heat the milk in a sauce pan to around 110-115'F. Add the shortening and agave nectar. Whisk to melt the shortening and mix the agave nectar.
• Add slowly to the cornmeal and stir as you pour making sure it's all combined.
• Add 3 cups of the flour to the cornmeal mixture and mix well. Add the yeast mixture into the cornmeal/flour mix and stir well.
• Add the rest of the flour and make a stiff dough. It will be somewhat sticky.
• Knead 100 times or use a stand mixer with a dough hook until the dough pulls away from the sides of the bowl.
• Using olive oil, grease a large non-reactive bowl and place the dough in it. Oil a piece of plastic wrap and place loosely over the bowl and let it rise until double in bulk. About 1 hour.
• After 1 hour punch down and rise again for 1/2-3/4 hour.
• Turn out onto a floured surface and divide in two equal pieces and place in 2 9x5" well oiled loaf pans.
• At this point brush the tops of the bread with soy milk and sprinkle with your seeds.
• Let rise again until doubled in size.
• Bake in a 375'F oven for 40-45 minutes.
• If these brown too fast cover each with an aluminum tent.
• Allow to cool for 10 minutes on a metal rack then remove from pans and cool further.
• This bread is fluffy inside and crunchy outside. Enjoy with some vegan margarine or other spread.
• Bon Appetit!