Tuesday, July 1, 2008

Vegan bourbon peach bread pudding is summer pleasure

Since we’re in a summer fruit frame of mind, we’ll be posting some luscious bread pudding recipes using the best of the summer crop. Here’s a recipe using peaches that I found on a site called LIME.com, “Healthy living with a twist,” where you can get “fresh ideas, videos, and articles on how to live a greener, healthier more balanced life.” This pudding features bourbon, or rum. If you’d prefer, you can substitute a little bit of rum flavoring for the booze.

From time to time we get requests for recipes for vegetarian or vegan bread puddings, and this looks like one of the best, using no animal products at all. It’s vegan, gluten-free, and allergen-free. We’re also going to add a category to our blog sidebar listing Vegetarian/Vegan Bread Puddings. Please note: a listing or mention of a particular product does not indicate our endorsement of that product; it's simply information about where you might find a particular product. Enjoy!!

Vegetarian, Vegan, Gluten-Free, and Allergen-free)

1/4 cup
organic canola oil (Spectrum)
1 cup organic brown sugar
3 cups non-dairy milk, (rice milk, soy milk, or oat milk)
1 vanilla bean
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 teaspoon cinnamon
2 heaping cups peaches, fresh or frozen, peeled and cut into 1-inch pieces
3 tablespoons bourbon (all distilled alcohol is gluten-free, but if you'd rather not use bourbon, you can substitute rum)
5 cups gluten-free bread cut into 1/2-inch cubes (gluten-free bread really lends itself to bread pudding, try Ener-G or Food For Life; this recipe can also be made with regular day-old French bread, if you prefer)
3 tablespoons flax seed meal combined with 1/2 cup hot water ("flax eggs")
1/3 to 1/2 cup turbinado sugar (depending on how sweet you like it)
1 teaspoon cinnamon

Combine canola oil with brown sugar in a heavy pan, and cook, stirring, over low heat about 3 minutes. Add non-dairy milk, stirring well to combine. Using a small sharp knife, split the vanilla bean lengthwise, and scrape out the seeds (they look like a black paste). Whisk the seeds into the pan. Add lemon juice, lemon zest, and cinnamon. Whisk well. Add peaches, bring to a simmer and cook 3 minutes. Remove from heat. Add bourbon. Pour over bread cubes and let soak 30 minutes. Preheat oven to 350 degrees. Add "flax eggs" to bread mixture, stirring well to combine. Pour into a greased 9"x9" or 8"x11" pan, at least 2 1/2" deep. Combine turbinado sugar with cinnamon. Sprinkle evenly over top. Bake 1 hour until a caramelized golden brown on top. Allow to set for 1 hour before serving. Makes 6 servings.
(Posted on LIME.com by Cybele Pascal, 2/6/07)

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