Ingredients

The following ingredients have 4 Servings
  • 9 slices whole wheat bread ((or other wholegrain bread or gluten-free bread))
  • 1 cup frozen berries ((use one kind or a mix, like I did. Mine had raspberries, strawberries, blueberries and blackberries))
  • 4 tbsp maple syrup
  • Zest of 1 lemon
  • 1/2 cup peanut butter
  • 1¾ cup nondairy milk
  • 1 tbsp cornstarch
  • 2 tsp pure vanilla extract
  • Vegan butter ((for buttering bread))
  • 1 cup fresh berries (sliced if using strawberries)

Instruction

  • Blend peanut butter with ¾ cup of the milk and set aside.
  • Preheat the oven to 350 degrees F.
  • Lightly butter all the slices of bread
  • Make the fruit compote by placing the berries, lemon zest and 2 tbsp of maple syrup in a small saucepan. Bring to a boil and continue to cook over medium-low heat until the compote has thickened to a spreadable consistency and doesn't look watery. Set aside.
  • Make the custard by placing the nondairy milk in a saucepan with the vanilla and the cornstarch. Whisk them together really well so there are no lumps, then turn on the heat to medium-low. Stir frequently with a whisk and turn off as soon as the mixture starts to boil and thickens. Stir in the remaining 2 tbsp maple syrup.
  • I used a baking pan that measured 8 X 6 inches and was about 4 inches deep to make this pudding. If your baking dish is a slightly different size, cut your bread to make it fit.
  • Spray the baking dish with some oil. Place one layer of bread at the bottom of the dish, then spread on the berry compote.
  • Add one more layer of bread, and pour on the peanut butter mixture. Make sure it coats the bread evenly.
  • Add the last layer of bread, and then pour on the vanilla custard. Wait about 10-15 minutes for the custard to seep into the pudding.
  • Place the baking dish in the oven and bake 20 minutes.
  • Remove the pudding from the oven, scatter on the fresh berries, return to the oven, and bake for another five minutes.
  • Remove from the oven and serve hot.