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Orange Saffron Bread Pudding [Vegan]
The flavors in this bread pudding are so special and unique that it’s one of my all-time favorite desserts. Almost like a sweet stuffing, leftover bread soaks up a saffron-spiked coconut custard laced with orange zest, vanilla and warming spices. Every bite is soft and gooey with a little crunch... Read More
Ingredients You Need for Orange Saffron Bread Pudding [Vegan]
How to Prepare Orange Saffron Bread Pudding [Vegan]
- Preheat the oven to 350°F (180°C).
- In a saucepan, heat the coconut milk and sugar over medium heat. Once the coconut milk has melted, whisk in the almond flour until smooth. Bring to a simmer, then take the pot off the heat.
- Place the saffron threads in a small bowl and use the back of a spoon to crush them into a fine powder. You can also use a mortar and pestle if you have it. Stir in a few spoonfuls of the warm coconut milk and set the saffron aside to steep until it turns bright yellow.
- Use a rubber spatula to scrape the saffron mixture into the saucepan (get every last drop!) along with the orange zest and juice, vanilla, cardamom, cinnamon and salt. Whisk until smooth.
- Place the cubed bread and raisins in a casserole dish or Dutch oven and pour the liquid on top. Gently toss until all the bread is soaked through, then press everything into a packed, even layer. Drizzle with the melted vegan butter, reserving 1 tablespoon (15 g) for serving.
- Bake, uncovered, for 45 to 50 minutes, or until the top is golden brown and warm to the touch. Remove from the oven, pour the remaining vegan butter over all and let cool for 15 minutes before serving with dollops of whipped cream and orange marmalade, if desired.
Notes
Tip: To ensure the bread absorbs as much avor as possible, I like to spread out the cubes on a sheet pan and leave them to dry out on the counter for several hours or overnight.
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