- Prep-time: / Ready In:
- Makes 9 squares
- Serving size: 1 square
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Not sure what to do with that not-so-fresh loaf of bread? Transform it into a succulent, sweet bread pudding! The zesty flavors of orange and cranberry mingle with ginger and cinnamon in this delicious dessert that’s worthy of a Thanksgiving spread. Drizzle a dairy-free orange cream sauce over the top or a dollop of aquafaba whipped cream for an indulgent treat that only uses good-for-you ingredients.
Ingredients
- 1 cup + 1 to 3 tablespoons unsweetened, unflavored plant-based milk
- 1 cup + 1 tablespoon orange juice
- ½ cup Date Paste
- 2 tablespoons flaxseed meal
- 2 tablespoons white whole wheat flour
- 1½ teaspoons orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 8 oz. whole wheat bread, cut into ¾-inch cubes
- 1 cup fresh or frozen cranberries, coarsely chopped
- 6 oz. extra-firm light silken tofu
- 2 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- Sea salt, to taste
Instructions
- Preheat oven to 350°F. In a large bowl combine 1 cup plant-based milk, 1 cup orange juice, the date paste, flaxseed meal, flour, 1 teaspoon orange zest, the cinnamon, and ginger. Let rest for 5 minutes. Add bread cubes and cranberries; mix well. Pour into an 8-inch square nonstick or silicone baking pan. Bake 25 to 30 minutes or until the top is golden-brown and firm to the touch. Transfer finished bread pudding to a wire rack; cool for 10 minutes.
- For Orange Sauce, combine tofu, maple syrup, the remaining ½ teaspoon orange zest, the remaining 1 tablespoon orange juice, the pure vanilla extract, and salt in a blender. Cover and blend until smooth. Add plant-based milk 1 tablespoon at a time, until you reach drizzling consistency. Refrigerate until ready to serve.
- Cut pudding into squares and spoon Orange Sauce over warm pudding just before serving.
Nutritional Information:
Per serving (1 square): 144 calories, 28 g carbohydrates, 5 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 144 mg sodium, 4 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (8)
(5 from 2 votes)My pudding is in the oven but my sauce is too 'tofu" taste, muy overpowering. what I do wrong? What can I do to stopthe taste? any add ons/
Hi Ruth, Did you use silken tofu or regular tofu? I'm wondering if you accidentally used regular tofu as that will give you a more "tofu" taste. (I used to use them interchangeable until I discovered that silken tofu was worth using when called for!) You can read more about silken tofu here: https://www.forksoverknives.com/recipes/vegan-menus-collections/recipes-using-silken-tofu/
Can the sauce be made with refrigerated tofu instead of the boxed silken? The boxed is difficult to find where I live.
If you can find soft tofu in the refrigerated section, that will probably work. Be prepared to blend it longer to get a really smooth result. --Liz Turner, FOK editor in chief
I am not sure how to measure 8 oz of whole wheat bread. How many slices would that be? How many cups after it is cubed? How much would it be if I used a different type of bread?
I used a food scale. Loaf was 13 oz so what was left over made my measurement look right. Just weighted left over bread, 5 0z exactly. Bread pudding in oven now
Has anyone tried making this gluten free?
No but I’m going to try!