Ingredients

The following ingredients have 4 Servings
  • 1/4 cup cornstarch
  • 3 cups unsweetened, plain non-dairy milk (divided)
  • 1/2 cup organic cane sugar
  • 1/4 cup pure maple syrup
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 8 ounces stale French bread (cubed, about 6 to 7 cups (or bread of your choice; gluten-free works, too))
  • Powdered sugar (for garnish, optional)

Instruction

  • Preheat oven to 350°F.
  • Whisk together the cornstarch and 3/4 cup milk until no lumps remain. Set aside.
  • In a sauce pot over medium heat, whisk together the remaining 2 1/2 cups milk, sugar, maple syrup, cinnamon, and salt. Bring to a simmer.
  • Add the cornstarch slurry. Bring the mixture to a gentle boil, then decrease the heat to medium-low and simmer for 3 to 4 minutes, until thickened, whisking frequently to prevent clumping.
  • Once thickened, pour the mixture over the bread cubes in a large mixing bowl. Stir well to thoroughly coat all the bread. Let the mixture sit for 5 to 10 minutes to soak.
  • Pour the mixture into a 2 quart baking dish. Bake for 45 to 55 minutes, until thick and gooey.
  • You can serve the bread pudding immediately if you like a soft, gooey texture. If you want the pudding more firm, let it set for about 20 to 30 minutes.
  • Serve warm with a dusting of powdered sugar and a scoop of vegan vanilla ice cream, if desired.