Bread and Butter Pudding
Servings
6
servingsPrep time
30
minutesCooking time
35
minutesIngredients
8 slices of bread, cut into 1.5 inch squares
1 cup raisins
¾ cup coconut cream
1 ½ cup soy milk
1 Tbsp apple cider vinegar
¼ cup Vutter, melted
½ cup sugar
1 tsp cinnamon
1 tsp vanilla
1 Tbsp cornflour
2 Tbsp Vutter, melted, for brushing
Icing sugar
Directions
- Preheat the oven to 180° Celsius.
- First combine soy milk and apple cider vinegar to create a ‘buttermilk’. Leave for a few minutes and then add coconut cream, Vutter (or plant spread of choice), sugar, cinnamon, vanilla, cornflour and milk and stir until combined.
- Add bread and raisins to the mixture and toss until bread has been fully coated. Leave
- for 5 minutes to fully soak then transfer everything to a baking dish and spread evenly. Brush the top of the bread with more Vutter, then bake in the oven for 25-35 minutes until golden brown and liquid absorbed.
- Remove from the oven and brush with more Vutter, then dust with icing sugar and serve with your favourite ice cream.
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