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Blueberry & Oat Breakfast Bread Pudding by

Tags: Vegan, John


Bread Pudding

1 1/2 cups (354 ml) orange juice
1 cup (140 g) raw cashews
1/2 cup Sucanat (see if it will work with maple syrup or agave)
2 tablespoons (14 g) ground flax seeds
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Generous pinch sea salt
8 cups stale bread cubes (about 1 inch or 2.5 cm or less in size)
1/2 cup (40 g) whole oats
2 cups (290 g) fresh or frozen blueberries
Parchment paper lined baking tins (original calls for cooking spray)


1/4 cup plus 2 tablespoons (30 g) whole oats
1/4 cup Sucanat (raw cane sugar)
Generous pinch ground cinnamon
2 tablespoons apple sauce (original calls for canola oil)


Preheat the oven to 375F (190C or gas mark 5).

To make the bread puddings, combine the orange juice, cashews, Sucanat, flax seed, vanilla, cinnamon, and sea salt in a blender. Process until completely smooth.

Line six 4-inch (10 cm) springform pans with parchment paper.

Stir together the bread, oats, and blueberries in a large bowl. Pour the liquids over the mixture and gently stir to coat. Spoon the mixture evenly into the six pans, pressing it gently to fill the gaps. Place the pans on a baking sheet.

To make the topping, stir together all ingredients in a small bowl. Sprinkle evenly over the bread puddings.

Bake for 23 to 28 minutes, until lightly browned. Cool slightly, then gently run a knife around the pudding to remove it from the pan (with parchment paper you don't need to do this).

Serve warm or at room temperature.

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