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Vegan Whole Wheat Gingerbread Bread Pudding

Posted Nov 24 2011 8:49am


I was about an hour early for work the other day, so I decided to poke in some of the merchandise shops(maybe get some ideas for Christmas presents) as I wasted some time. Before I even fully stepped into  the lobby of the Grand Floridan I was met with the delicious comforting aroma of fall spices, excitedly I ran into the lobby wildly scanning the open area for the much talked about,  life sized Gingerbread house created from all edible materials by the hardworking culinary cast members in the bakery


As I moved to the center of the lobby, using my keen sense of smell to follow the delicious scent of gingerbread until  I finally spotted it, before me stood a magnificent piece of culinary artwork complete with intricate details to make this a truly realistic and spectacular masterpiece.

Below is the recipe for this carefully constructed masterpiece ( just in case you have some extra time on your hands and wanted to give constructing a live sized gingerbread house a try).
They even have a small merchandise shop inside the gingerbread house where guests can choose from a selection of freshly baked holiday treats (of course gingerbread being one of them). So after a week of walking into work and being met each day by the amazingly delicious scented lobby I began to develop a craving for gingerbread. So I went to the store bought a jar of molasses and headed home to begin concocting.

This delicious gingerbread bread pudding came out great, the blend of comforting spices and sweet maple syrup make this the epitome of a delicious holiday time dessert! The loaf cake  also extremely moist and flavorful ( due to the applesauce). Serve with a delicious scoop of vegan vanilla ice cream for a truly decadent Holiday dessert!
Ingredients for Gingerbread Loaf
Dry Ingredients
2 cups of whole wheat flour
1 1/2 tsp of baking powder
2 tbsp of sugar
1 tsp of brown sugar
1 1/2 tsp of ground ginger
1 tsp of cinnamon
1/2 tsp of ground nutmeg
1/4 tsp of sea salt

Wet Ingredients
3/4 cup of water (or alternative milk)
2 tbsp of molasses
1 tbsp of maple syrup
4 tbsp of applesauce
2 flax eggs ( 2 tbsp of flax seeds + 6 tbsp of warm water)
1 tsp of vanilla


Ingredients for Bread Pudding
1/2 cup of vegan milk ( I used light coconut milk)
1/4 tsp of ginger
1/4 tsp of cinnamon
1/4 tsp of nutmeg
1/4 cup of dried cranberries
1/4 cup of warm maple syrup
Method
Preheat oven to 350

In one mixing bowl combine all dry ingredients together

In a second mixing bowl combine all of the wet ingredients


Mix together dry and wet ingredients, continue to mix until you have a thick and creamy batter

Pour batter into a greased loaf pan and let bake for 25 minutes or until loaf is fully through baking, (bread should be firm and cooked through all the way)

Let cool for 5 minutes Meanwhile mix together ingredients for bread pudding ( except for cranberries and maple syrup)
Crumble bread and thoroughly coat in coconut milk mixture
Pour softened bread back into freshly greased loaf pan, using a spatula to evenly spread out mixture
Bake for an additional 20 minutes
Cut a piece and garnish with cranberries and warm maple syrup, enjoy!

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