Ingredients

• 8-10 slices - white whole-wheat bread
• 1/2 cup - raisins
• 3 cups - almond milk (use vanilla soy milk if you can't find this)
• 1 tsp - cinnamon powder
• 1 tsp - vanilla extract
• 3/4 cup - sugar
• 6 tsp - Ener-G egg replacer (or corn starch), mixed with 8 tbsp water

How to Make Warm Bread Pudding with Strawberry

• Whisk together the cinnamon, vanilla, sugar and egg replacer. Then whisk in the almond milk until everything's incorporated.
• In a greased square baking dish, spread out the bread evenly. Scatter the raisins on top.
• Now pour the almond milk mixture on top. Soak for about 30 minutes, pressing on the bread with a ladle periodically to ensure the bread gets evenly soaked.
• Preheat the oven to 350 degrees. Place the pudding in a water bath (a larger dish filled with about 1 inch of water).
• Bake for 75-80 minutes or until puffy and golden on top.
• Serve warm with strawberry compote (recipe follows), or even by itself.
• Strawberry Compote:
• 1 pound - strawberries, hulled and then cut into slices
• 1/2 cup - sugar
• 1 stick - cinnamon
• Place the strawberries, sugar and cinnamon in a saucepan and cook on medium heat until the strawberries break down and express their juices.
• Continue cooking on low heat about 10 minutes. Spoon the compote over the pudding and serve.
• Recipe courtesy: Holy Cow Vegan