Vegan Peach Bread Pudding
Total time
Author: Moriah Geller and Talia Hassid
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
- 1 loaf bread or 3 bagels, cut into 1-inch pieces (Moriah used vegan and gluten free Kinnikinnick plain bagels)
- 1 pint dairy-free vanilla ice cream, melted (Moriah used So Delicious Vanilla Almondmilk Ice Cream)
- 12 ounces silken tofu
- 5 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups peaches
- Dairy-Free Sweet Tea Ice Cream, for topping
- Place the bread pieces into a large bowl.
- Put the ice cream, tofu, maple syrup, vanilla, cinnamon, nutmeg, and salt in your blender and puree until smooth.
- Pour the mixture over the bread and stir carefully to coat all of the pieces. Let sit for 10 to 15 minutes while your oven is preheating.
- Preheat your oven to 350ºF and grease an 8x11-inch or 8x8-inch baking dish.
- Carefully stir the peaches into the soaked bread.
- Pour the mixture into your prepared baking dish and even it out.
- Bake for 45 to 60 minutes, or until it reaches your desired doneness. If the top is browning, cover the dish with foil.
- Let cool before slicing. Serve topped with Dairy-Free Sweet Tea Ice Cream.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-peach-bread-pudding
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