Bread and butter. Name a more iconic duo. Maybe our vegan bread and butter pudding with your favourite plant-based custard? Or ice cream? Or both?
10 thick slices quality day-old bread
3 tbsp plant-based butter
2 tsp cinnamon
2 tbsp sugar
½ tsp salt
150g dark grapes (the smaller the better)
½ cup flaked almonds, to top
2 tbsp maple syrup, to top
800ml plant-based milk
5 tbsp brown sugar or maple syrup
1 vanilla pod, scraped
1 tsp cinnamon
½ tsp cardamom
¼ tsp nutmeg
2 tbsp arrowroot
¼ tsp salt
Preheat your oven to 180˚C. Start by making the base. Spread the butter evenly onto the 10 slices of bread. In a small bowl, combine cinnamon and sugar together and mix. Spread the mixture evenly onto the buttered bread.
Cut the coated slices of bread into 2-inch chunks, and transfer to a deep baking dish. Scatter the grapes evenly over the bread, tucking some in between bread chunks.
To make the custard, combine milk, brown sugar, vanilla, cinnamon, cardamom and nutmeg in a saucepan and simmer until it reaches a simmer. Simmer for 5-6 minutes, then whisk in the arrowroot and salt.
Pour the custard over the bread base and top with flaked almonds. Let the bread pudding sit for 20 minutes to soak, then bake for 30-35 minutes, until the top is golden and grapes are bursting. Remove the pudding from the oven and brush with maple syrup while it’s still warm. Let cool for 10 minutes before tucking in.