Recipe: Bread Pudding

Ingredients For Sauce
2 cups coconut milk, canned

4 cups Silk soy milk

1/4 to 1/3 cup Better Than Milk soy powder

1/2 teaspoon salt

1 tablespoon arrowroot powder or corn starch

2 teaspoons vanilla

1 teaspoon maple flavoring

1 teaspoon butterscotch flavoring

1 cup Florida cane crystals

1/4 cup agave nectar.


Directions for sauce; in medium sauce pan add all ingre- dients and simmer until sugar is dissolved. Set aside.

Ingredients ForTopping

1 + 1/2 cups soaked raisins, drained

2 cups pecans, chopped

2 small peeled apples, sliced

1 teaspoon Earth Balance margarine

1 teaspoon cinnamon

Directions for topping; in medium sauce pan add; apples, Earth Balance and cinnamon. Sauté on medium heat until apples are tender.

Main Directions
Preheat oven to 325°
In sprayed casserole dish place 2-3 cups of diced bread, scatter some pecans over top, then some raisins. Repeat until 1 inch from the top of pan. Pour the soft apple mixture over the top and add the sweet milk sauce. (Save a little of the milk mixture, about 1⁄2 cup to add with 1⁄2 cup organic powder sugar to pour over the mixture after baked, while it is cooling.) Bake for 45-60 minutes.

Chef's Note...
I use about 3/4 quarters to 1 bag of whole wheat or glu- ten-free bread, cut in small squares and left it out for about 24 hours. I turn it a few times to make sure all the pieces dried. Delicious!