This vegan chai bread pudding is a warm and fragrant dessert that is great for cold nights. It is a delicious take on the classic bread pudding, made with warm spices like nutmeg, cinnamon, ginger, cardamom, and cloves.
Ingredients: 6 cups stale bread cubes. 2 cups almond milk. 1/2 cup maple syrup. 2 tablespoons cornstarch. 1 tablespoon coconut oil. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup raisins or chopped dates optional. 1/4 cup chopped nuts optional.
Instructions: Warm the oven up to 175F 350C. Over medium-low heat, mix almond milk, maple syrup, cornstarch, coconut oil, vanilla extract, spices, and salt in a small saucepan. Stir the mixture often for about 5 minutes, or until it gets thick. In a large bowl, mix together stale bread cubes. Toss the bread cubes gently with the warm chai mixture until everything is well mixed. Let it sit for 10 minutes so the bread can soak up the water. You can add raisins, chopped dates, or chopped nuts if you want. Spread the mixture out evenly in a baking dish that has been greased. It should be baked for 30 to 35 minutes, or until the top is golden brown and the pudding is set. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can serve it warm with a dollop of vegan whipped cream or a drizzle of maple syrup on top.
Prep Time: 15 minutes
Cook Time: 35 minutes
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