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Blueberry and Oat Breakfast Bread Pudding

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 :

Dairy FreeVegan

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.

 

AUTHOR & RECIPE DETAILS


photo

Tami Noyes lives and cooks the vegan life 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 ‘80’s, 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.


 

 

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