Saturday, May 25, 2013

Vegan Blueberry Muffin Bread Pudding

Vegan Blueberry Muffin Bread Pudding
Leftovers aren't always a bad thing. Sometimes they can be transformed into something even better than it was before. This recipe takes those leftover blueberry muffins and turns then into an easy and delish bread pudding. Not your usual bread pudding, this recipe is simple, elegant, and with a muffin twist...also vegan! Serve this for breakfast, dessert, or snack along side vegan ice cream, whipped cream, and/or powdered sugar. Spoon required for this muffin, enjoy! 

Vegan Blueberry Muffin Bread Pudding


-15 to 18 Muffins OR 2 loaves of Vegan Blueberry Bread, crumbled (Recipe Below)
-2 teaspoons The Vegg (prepared with & 1/2 cup hot water)
-3 cans full fat coconut milk
-1 1/2 teaspoons vanilla extract
-1 teaspoon cinnamon
-1/4 cup sugar
-1/4 cup Organic Agave Nectar
-Pinch of Salt


Take your leftover muffins or bread loaves and crumble into bite sized pieces and place in a bowl or cookie sheet. Allow the bread to dry out a bit during the morning until it is ready to use. 

Heat the oven to 350 Degrees

In a blender, blend together the The Vegg and prepare it to use.

Once The Vegg is mixed and combined, add the coconut milk, sugar, agave, and vanilla. Set the custard mixture aside.

Get your now dried muffin pieces and place in a large bowl. Pour the vegan custard over the dried muffins and allow to soak for 10 minutes, pressing down and stirring gently to incorporate.

While the mixture is sitting, place a pan with 1 to 2-inch of hot water in the heated oven. You want this water to keep the ovens environment moist for the bread pudding. 

Once the mixture has sat for 10 minutes, place the mixture in a large oblong baking dish that has been lightly greased. 

Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 60 minutes. Uncover and bake for 30 minutes or more until the pudding puffs up and the custard is set. The outside and edges should brown as well, you want it so be firm but have a very very light wiggle. 

Remove from the oven and cool slightly completely, the pudding will set up more while it cools. Serve warm or store it overnight in the fridge and serve at room temperature the next day. Pair along side vegan whipped cream, vegan ice cream, and/or powdered sugar. Enjoy!

Vegan Blueberry Muffins or Bread Recipe


3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda 
3/4 teaspoon fine salt
1/8 teaspoon nutmeg 
1/4 teaspoon cinnamon 
2 cups plain vegan milk 
1 cup blueberries
1/2 cup Crisco, at room temperature
1 1/3 cups sugar
1 Tablespoon vanilla extract
1 Tablespoon lemon juice 
1 teaspoon fresh lemon zest, finely minced


Heat Oven to 350 Degrees

In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.

Dry Ingredients for Muffins
In the bowl of an electric mixer fitted with a paddle attachment, cream the Crisco and sugars on high speed until light, approximately 5 minutes.

Creamed Vegan Butter & Sugar
Add the vanilla, zest, and juice, mix well.
Lemon Zest
Creamed Ingredients with Juice & Zest 
Measure out the vegan milk. On low speed, add the flour mixture and the vegan milk mixture alternately one at a time, beginning with the vegan milk mixture and ending with the flour mixture.

Flour into Batter
Vegan Milk going into Batter
Mix the batter only until blended. Scrap sides as needed through the process. Once you have the batter mixed, stir or lightly mix blueberries in until combined.
Blueberries mixed in 
Finished Batter
Pour 1/4 cup of the batter into the prepared cupcake or muffin baking pans with cupcake wrapper or greased and floured surface.

(I used Cupcake pans and yield more muffins later, with Muffin pans you will have less muffins. You still need to fill the pans up, you want each pan filled just about to the top.)

Pre-Baked Muffins


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