Cranberry-Orange Bread Pudding Recipe
This delicious Cranberry-Orange Bread Pudding is a festive dessert perfect for holidays or special occasions. It combines the tangy flavors of orange and cranberries with the comforting texture of bread pudding.
Ingredients
- 1 cup unsweetened, unflavoured plant-based milk
- 1 cup orange juice
- 1/2 cup date paste
- 2 tbsp flaxseed meal
- 2 tbsp whole wheat flour
- 1 tsp orange zest
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger powder
- 5 slices of whole wheat bread, cut into ¾-inch cubes
- 1 cup fresh or frozen cranberries, coarsely chopped
For orange sauce:
- 1 tbsp unsweetened, unflavoured plant-based milk
- 1 tbsp orange juice
- 1/2 tsp orange zest
- 2 tbsp date paste
- 150g soft tofu
- 1/2 tsp pure vanilla extract
- Sea salt, to taste
Instructions
- Preheat the oven at 150°C for 10 minutes.
- In a large bowl, combine 1 cup of plant-based milk, 1 cup of orange juice, ½ cup date paste, 1 tsp orange zest, flaxseed meal, whole wheat flour, cinnamon powder, and ginger powder. Allow it to rest for 5 minutes. Add the bread cubes and cranberries; Mix well.
- Pour the mixture into a baking pan. Bake for 25 to 30 minutes or until the top is golden-brown and firm to the touch. Let it cool.
- For the orange sauce, combine tofu, date paste, orange zest, orange juice, vanilla extract, and salt in a blender. Cover and blend until smooth. Add 1 tbsp of plant-based milk at a time until you reach a drizzling consistency. Refrigerate until ready to serve.
- Pour the orange sauce over the baked bread pudding just before serving.
Tried this recipe?Let us know how it was!