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Warm Bread Pudding
6 cups of Sandwich Bread (pg. 115) roughly about ½ a loaf, cut into hearty 1-inch cubes
3 cups cold rice milk
½ cup light brown cane sugar, packed
¼ cup Rumford® corn starch
2 tsp. pure vanilla extract
1 tsp. ground cinnamon
¼ cup Earth Balance® soy-free dairy-free margarine
½ cup raisins, or other dried fruit of your choice (figs, currants, etc.)
Preheat oven to 400◦ F.
Place the bread cubes in a large mixing bowl, and set aside.
Add the cinnamon into the corn starch and combine the two with a wire whisk.
In a sauce pan, over medium-high heat, whisk together the rice milk with the corn starch and cinnamon. Then add in the sugar and vanilla, and whisk until well combined.
Add in the margarine. Continue to whisk constantly over heat, until the margarine is melted, and the sauce is slightly thickened and coats the whisk (Au Sec), about 8 minutes.
Sprinkle the raisins over the bread cubes, and carefully pour in the hot pudding sauce. Stir gently to coat each bread cube completely. Let this pudding mixture sit for two minutes. Carefully pour the pudding mixture into a 9x13 inch (3 quart) casserole dish (I use CorningWare®) and place into the center of the oven.
Bake at 400◦F for 25 minutes. Remove from oven, and let stand for 25 minutes before serving. Serve warm. Refrigerate any leftovers.
Click here for step-by-step photos!
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