Classic Bread Pudding 4 cups cubed bread 1-1/2cups medium firm silken tofu 3 cups plus more if needed co coconut creamer, any favor or plain 1/2 cup maple syrup 1/2 cup chestnut purée 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1 Tablespoon citrus zest 4 Tablespoons arrowroot powder 4-6 Tablespoons coconut oil ( for greasing mold or pan) 1/2 cup vegan chocolate chips and or other dried nuts and fruit 1teaspoon ground cinnamon 1/4 teaspoon fresh grated ginger ( optional) 1/4 teaspoon grated nutmeg Method, Prepare pan, mold(s) with coco orb oil Melt remaining coconut oil an toss bread pieces, set aside Combine silken tofu, coconut milk, flavoring s into a blender with awwowroot. Blend until smooth. Combine chocolate chips, nuts, fruits in a separate bowl Begin with bread pieces ( 1/3 of total amount) pour 1/3 of the blended mixture. sprinkle 1/2 chocolate chips etc. continue layering finishing with the creamy mix and fruit/ nut mix. Bake in a water bath @ 350 degrees for 30-45 minutes, bake until bread pudding is set in the center. Remove from water. Cool on rack. Serve with ice Cream, Berry Sauce or any other favorite topping. Enjoy!
