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Posted by on 1970-01-01 00:00:00
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Because bread pudding is all about the custard, I’ve never found a vegan version that does what I want it to. But if you use a really good, chewy, stale bread and soak it for a good long time, this might come close.
4 c. really good quality, stale white bread, torn into 1" cubes (I used half a baguette from Zingerman’s, which you will probably get for free if you hang out there at closing time.)
2 c. soy milk, warmed
1/2 c. brown sugar (more or less to taste–less if you use flavored or sweetened soy milk)
1/2 cup golden raisins
2 tsp. vanilla
2 tsp. whiskey or bourbon
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp powdered ginger
1/4 tsp salt
Mix everything but the bread together (I used a large glass measuring cup for this). Taste the liquid and add more of anything you want more of.
Put the bread in a big bowl. Pour the liquid over the bread and stir it all together. Leave it all to soak for 2 hours, stirring gently every 30 min or so. If the liquid is all gone in less than 2 hours, and the bread isn’t very very heavy and sodden, make another half batch of the liquid and pour it in.
At this point, you can stick the soggy bread in the refrigerator for a while–overnight is good. If you start with hearty, chewy stale bread, then the longer you leave it to soak, the more puddingy your pudding will be.
When you’re ready, put the whole mess into a greased 8" square pan, dot the top with bits of margarine, and bake it at 350F for 30-40 minutes, or until the top is golden and the insides are gloriously puddingy.
Tagged: , vegan , recipe , bread , pudding
The recipe on my blog: www.foodienarium.com/really-simple-cold-tomato-soup/
Tagged: , food , soup , cooking , italy , italian , tomato , tomatoes , gourmet