Blueberry and Bread Pudding
Add a tablespoon of water to your egg replacer and mix well. Or as per instructions on your pack - basically, you want one whole egg.
To the soy milk, add the egg replacer mixture, along with the vanilla extract and two teaspoons of sugar. Heat this mixture on the stove for 5 minutes, stirring constantly. It will thicken up a bit and get a silky texture.
In another bowl, add the remaining two teaspoons of sugar along with 4-5 tablespoons of the blueberry syrup. Mix till the sugar is disolved.
Tear up your bread into chunks. Old bread works better than fresh ones...Alternately, you could also tear up some day old croissants. I usually get good ideas after I have already made the damn dish! ;-(
In a baking pan, pour your blueberry and sugar syrup mixture as your bottom layer. Then lay your bread pieces on top. Push the bread chunks down so they soak up most of the syrup.
Then layer the cup of blueberries on top of the bread.
Pour your milk and egg batter on top.
Sprinkle some more sugar on top and bake for 1 hour at 250 degree celcius or until brown on top. Let it cool for some time. I put mine in the refrigerator for a couple of hours - but I would imagine it would taste good hot or cold.To serve, garnish with blueberries and drizzle some maple syrup on top. Sugar overload, but hey!
PS: Don't know if anyone noticed, but its because of foods like this that I have downgraded my raw-ness from 85% to 60% on my title bar. No point fooling myself.