Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Features

Blueberry and Oat Breakfast Bread Pudding

LIKE OGP ON FACEBOOK :
Sure, Valentine's Day is the traditional romantic holiday, but forget that! Why not celebrate Valentine's Month? Make this fantastic bread pudding to serve your sweetie in bed. Lucky you, it makes 6, so there will be enough for the whole family.... but they can eat at the table. This simple, wholesome breakfast makes stale bread something to wish for! I've gone with blueberries here, but whatever fruit that is in season would shine in this recipe. With the subtle cinnamon seasoning and the sweet, crispy top, this one is a breakfast treat.

Blueberry and Oat Breakfast Bread Pudding

This Recipe is :

Vegan

Serves

6

Ingredients

Bread Pudding

  • 1 1/2 cups (354 ml) orange juice
  • 1 cup (140 g) raw cashews
  • 1/2 cup (48 g) Sucanat
  • 2 tablespoons (14 g) ground flax seeds
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Generous pinch sea salt
  • 8 cups stale bread cubes (about 1 inch or 2.5 cm or less in size)
  • 1/2 cup (40 g) whole oats
  • 2 cups (290 g) fresh or frozen blueberries
  • Nonstick cooking spray

Topping

  • 1/4 cup plus 2 tablespoons (30 g) whole oats
  • 1/4 cup (24 g) Sucanat
  • Generous pinch ground cinnamon
  • 2 tablespoons (30 ml) canola oil

Preparation

  1. Preheat the oven to 375°F (190°C or gas mark 5).
  2. To make the bread puddings, combine the orange juice, cashews, Sucanat, flax seed, vanilla, cinnamon, and sea salt in a blender. Process until completely smooth. Spray six 4-inch (10 cm) springform pans with nonstick spray.
  3. Stir together the bread, oats, and blueberries in a large bowl. Pour the liquids over the mixture and gently stir to coat. Spoon the mixture evenly into the six pans, pressing it gently to fill the gaps. Place the pans on a baking sheet.
  4. To make the topping, stir together all ingredients in a small bowl. Sprinkle evenly over the bread puddings. Bake for 23 to 28 minutes, until lightly browned. Cool slightly, then gently run a knife around the pudding to remove it from the pan. Serve warm or at room temperature.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


BlueberryOats

 

AUTHOR & RECIPE DETAILS


photo

Tami Noyes lives and cooks in the Midwest. Currently working on her second book, Tami is the author of American Vegan Kitchen. Starting out as a baker for a local vegetarian café in the early ‘80s, Tami’s love of cooking is her way of expressing her compassion and nurturing for all beings and our planet. She believes that sharing the fantastic flavors of wonderful vegan foods is best way to encourage others toward veganism.


 

 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

15 Decadent Vegan Cakes That Need to be Made Into Cake Pops

pistachio cake

15 Healthier, Vegan Versions of All Your Junk Food Favorites

Skip the Junk Food and Make Healthier Versions of Your Favorites

15 Fruity, Refreshing Summer Desserts That Remind Us of Cocktails

raw strawberry lime tart

Save Time in the Kitchen With Your Pressure Cooker — Try These 15 Recipes!

sloppy lentils

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Blueberry and Oat Breakfast Bread Pudding”



Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×