This pudding is not the greatest to look at, but it tastes so amazing. Bread and Butter pudding is an english classic which is a great way to use up old bread, panettone, tea cakes etc. The Finns have a similar dessert called pullavanukas, made from old pulla. I really do recommend you try this. I made a loaf of Sue Quinn’s Fruit Loaf from her book Easy Vegan and used the leftovers for this recipe. This gave the pudding a lovely spicy taste, that works so well with orange and ginger. However you can easily substitute the fruit loaf for normal bread, slices of panettone, croissants or any other bread you want to use up.
Vegan Bread and Butter Pudding – serves 4
6 large thick slices of bread
60 g vegan butter or margarine
1/2 tsp cinnamon
1/2 tsp ginger
zest of an orange
jar of marmalade – I used St.Dalfour Orange and Ginger Marmalade
100 g mixed dried fruit
Vanilla Pod, split
2 and 1/2 tbsp corn starch
3 tbsp sugar
300 ml Almond milk
100 ml of extra thick coconut milk
100 ml of water
Start by making your custard. Add the milks, water, sugar, starch and vanilla pod to a pan and bring to a simmer over a medium heat. Leave the pan to simmer for 10 mins, so the custard thickens and the vanilla infuses the custard.
Mix the cinnamon, ginger and zest with the margarine/ butter and spread on each piece of bread. Next spread half the bread pieces with marmalade and top with another slice to make marmalade sandwiches. Cut each sandwich into four triangles.
Lay the sandwiches in rows in a large oven proof dish. Sprinkle the bread with the dried fruit. Depending on the size of your dish you may need to add another layer. Remove the vanilla pod and pour over the custard, keeping any extra to serve alongside the pudding
Bake for 20 -25 mins at 180 degrees for 20 -25 mins until golden.