- Preparation and cooking time
- Prep:15 minutes
- Cook dinner:35 minutes
- plus soaking and resting
- Straightforward
- Serves 6
- Dairy-free
- Egg-free
- Vegan
- Vegetarian
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Components
- 3 tbsp cornflour
- 500ml soya milk
- ½ tsp floor cinnamon
- ½ lemon, zested
- ½ tbsp vanilla bean paste
- 2 tbsp maple or agave syrup
- flavourless oil (similar to vegetable oil), for the dish
- 6-8 slices stale vegan white bloomer, halved into triangles
- 4 medjool dates, pitted and finely sliced
- 50g vegan darkish chocolate chips
- plain yogurt or vegan ice cream to serve (elective)
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Technique
- STEP 1
Combine the cornflour, soya milk, cinnamon, lemon zest, vanilla and maple syrup collectively in a pan and whisk till clean. Set over a low warmth and cook dinner, whisking constantly, for 8-10 minutes till the combination has thickened barely to a skinny custard that simply coats the again of a spoon.
- STEP 2
Flippantly oil roughly 20 x 25cm extensive baking dish. Reduce the crusts off the bread, should you like, and prepare within the dish, overlapping barely. Stir a lot of the dates into the custard, then pour over the bread, urgent the bread into the combination gently with the again of a spoon to assist it take in the liquid. Go away to soak for 15 minutes.
- STEP 3
Warmth the oven to 200C/180C fan/gasoline 6. Scatter the chocolate chips and remaining sliced dates over the bread pudding, and bake for 20-25 minutes till golden and crisp on the edges. Go away to relaxation for 10 minutes earlier than serving with a spoonful of vegan plain yogurt or dairy-free ice cream, should you like.