Vegan Peanut Brittle Bread Pudding RecipeWe are gearing up for the season of comforting sweets what with the onset of Halloween and the holidays just around the corner. Get a head start on some fun baking with my peanut brittley bread pudding! Just in time for an early, candy filled, Halloween treat!

  • 2-1/4  cups almond or coconut milk
  • 4  egg replacers (mixed)
  • 1/2  cup granulated sugar
  • 1  tablespoon vanilla
  • 1  teaspoon finely shredded orange peel
  • 1/2  teaspoon ground cinnamon
  • 4  cups dry French, Italian, or sourdough bread cubes*
  • 1  cup coarsely chopped  vegan peanut brittle
  • 1/3  cup vegan butter
  • 1/3  cup packed brown sugar
  • 2  medium bananas, sliced
  • 1/8  teaspoon ground cinnamon
  • 1  tablespoon rum or orange juice
  • 1  tablespoon banana liqueur, creme de cacao, or orange juice
  • vegan vanilla ice cream (optional)

Preheat oven to 350 degrees F. In a bowl beat together milk, egg replacer, granulated sugar, vanilla, orange peel, and cinnamon. Place bread cubes in an ungreased 2-quart square baking dish. Pour mixture evenly over bread cubes. Sprinkle with chopped peanut brittle.

Bake for 40 to 45 minutes or until a knife inserted in center comes out clean. Cool slightly. Serve warm with Bananas Foster Sauce (below)and vanilla ice cream, if desired. Makes 8 servings with 3 tablespoons sauce.

Sauce: In a large skillet melt vegan butter over medium heat. Stir in brown sugar until melted. Add bananas. Cook and gently stir over medium heat about 1 minute or until heated through. Remove from heat. Stir in cinnamon, rum or orange juice, and banana liqueur, creme de cacao, or orange juice. Serve immediately with bread pudding. Makes 1-1/2 cups sauce.

*To dry bread cubes: Place bread cubes in a large pan and bake in a 350 degree F. oven for 10 to 15 minutes or until dry but not brown, stirring twice.

This recipe is an official entry of the So Delicious Spring Fling Recipe Contest
Spring-Fling-Dairy-Free-Recipe-Contest-Badge

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