Vegan Chai-Spiced Bread Pudding

Caramelly Medjool dates not solely complement this recipe’s warming spices, however they make this bread pudding from the Meals 52 Vegan Cookbook richer and extra advanced than if it have been sweetened with cane sugar, and enhances the warming spices.

What you want:

⅓ cup melted coconut oil, plus extra for coating pan
3 cups almond milk
1¼ cups pitted medjool dates, soaked in heat water for at the least 1 hour and drained
2 tablespoons floor flaxseeds
1 teaspoon floor cinnamon
3⁄4 teaspoon floor ginger
1⁄2 teaspoon floor nutmeg
1⁄2 teaspoon floor cardamom
1½ teaspoons vanilla extract
1 massive day-old French baguette, reduce into cubes
1 cup raisins

What you do:

  1. Preheat oven to 350 levels. Coat an 8-inch sq. baking pan with coconut oil.
  2. Right into a blender, add almond milk, dates, floor flaxseeds, cinnamon, ginger, nutmeg, cardamom, vanilla, and coconut oil, and mix till clean.
  3. Into a big bowl, add bread and raisins. Pour in date combination and toss gently till evenly mixed. Let soak for about 10 minutes. Switch to ready pan and unfold evenly.
  4. Bake for 30 to 40 minutes, till high is golden brown. Let cool barely earlier than serving.
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