Cherry Bread Pudding

by Edward Daniel 27 July 2020

written by Edward Daniel 27 July 2020

Caption of Cherry Bread Pudding. Image by Edward Daniel (c).

Cherry Bread Pudding is another of those really simple recipes that looks awesome and great for dinner parties. Sometimes, I just want to be able to use up my leftover ingredients; stale bread, makes a perfect pick me up.

Serves: 4 Prep Time: 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

250g Stale bread (multigrain in this recipe)
400g Cherry Conserve (see recipe - https://www.ethivegan.com/recipe-cherry-conserve-vegan-paleo/)

Instructions

Take 4 ramekin dishes and slot in the stale bread. Squash it all in. Cover with the cherry conserve, using more of the liquid element.
Place in the fridge for around 24 to 48 hours. The longer the better as the flavours will intensify over time.
Turn over the ramekins onto serving dishes and serve.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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