My mom is a rock star. Seriously. Ok, well no, she isn’t a slap-a-da-bass rock star, she is the get a million things done, deal with all stressful situations, do everything for everyone else, and still throw two giant Christmas parties (for both sides of the family), every year kinda rock star.
So I thought for a change she deserved a break, and I wanted to do something nice for her. So when Corningware asked me to throw a party (uh ok!), I decided I wanted to celebrate my mom as a little thank you for being such an awesome mom. ~Insert “awwws” in here~
Disclaimer: I swear friends, this wasn’t intended to be a blondes only party, it just seemed to turn out that way!
From left to right we have my cousin (and friend) Gretty, close friend Eleanor, my mom Carolyn, my mom’s long time friend Gay, me, and then Chickpea. Aren’t we the sweetest group of blondes ever!?
When it comes to vegan bread pudding, some people (my mom) say you must include raisins, others (Eleanor) prefer it pretty plain and simple, while another (Gretty) might try to cram every single thing that will fit.
I decided the perfect solution would be to use durable stoneware Meal Mugs, which are dishwasher, refrigerator, freezer, and oven safe, to make individual servings of vegan bread pudding, and provide many optional add-ins. Perfect customizable vegan bread pudding!
How fun is that!? Yeah, pretty fun.
I gave everyone a Meal Mug full of baguette bread cubes, and let them add in anything they wanted which would be baked right into the vegan bread pudding. When everyone was done, I poured over the easy vegan bread pudding mixture, popped them in the oven, then popped open a bottle of bubbly for mimosas while we waited.
Yeah feeling pretty much the master of brunch right about now. ~brushes imaginary dust off of shoulder~
Then once they were all baked up and gorgeous, you could choose to put more add-ins on top if you liked, and then we all dove in and thoroughly enjoyed our vegan bread pudding. Rave reviews all around. Soft, creamy, decadent, cinnamon, the ultimate comfort food dessert. Makes for a pretty awesome bruch party!
To make the Easy Vegan Bread Pudding, slice up a baguette into small cubes. Divide the bread among the Meal Mugs. If you are only serving 1 or 2 people, feel free to divide the recipe, (this tool is handy), as the servings are individual so the recipe will bake perfectly either way!
Add in up to 1/4 cup of treats- fresh berries, dried fruit, chocolate chips, or chopped nuts. Give it a toss.
Prepare the filling by adding everything to a blender and giving it a whizz. If you don’t have a blender, you can add everything to a bowl and whisk well. Divide among the Meal Mugs then pop in the oven to bake for 28 to 35 minutes.
Remove from the oven and feel free to top with whatever you like. I even enjoy a splash of fresh soy cream. Omnomnom!
Make these individual servings, then everyone can choose to customise how they like, nuts, berries, raisins, coconut, chocolate, options are endless! Pop in the oven and bake. Great for a fun brunch or dessert.
- 1 baguette
- 2 cups non-dairy mik (such as soy or almond)
- 2 cups full-fat coconut milk
- 3/4 cup brown sugar
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- dried fruit (raisins, chopped apricots, chopped dates, coconut flakes)
- chopped nuts (pecans, cashews, peanuts, walnuts, almonds)
- fresh fruit (strawberry slices, raspberries, blueberries, blackberries, banana slices)
- vegan chocolate chips
- Soy, almond, or coconut cream (for pouring on top once the vegan bread pudding is baked)
- Preheat your oven to 350F (180C).
- Cut the baguette into small cubes and divide the bread cubes evenly among the Meal Mugs. You can now add up to 1/4 cup of optional add-ins per mug that you would like baked into the bread pudding.
- Add all of the remaining vegan bread pudding ingredients to a blender and mix well. If you don't have a blender you can add everything to a bowl and whisk well, making sure the cornstarch is well mixed. Divide the batter evenly among the mugs.
- Bake the bread puddings for 28 to 35 minutes until you can see that there is still a bit of liquid around the bread, but not too much. Less baking time will make wetter bread pudding, longer baking will make a dryer bread pudding. Remove from oven then add any toppings you desire, and enjoy!
Feel free to divide this recipe to make only 1 or 2 servings. The recipe is designed for individual mugs so it will work just the same.
Last note: On Thursday December 15th, I will be joining Food Bloggers of Canada and World Kitchen for a Twitter party. Come join in on the fun- lots of prizes to be won! (Hey, that rhymes). RSVP here.
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