Ingredients:
Pudding:
4 cups white bread, cubed, about 8 slices (use vegan bread)
1/2 cup raisins (optional)
2 cups non-dairy milk (such as almond, soy, coconut, or oat milk)
1/4 cup vegan butter substitute (such as Earth Balance or Miyoko’s)
1/2 cup sugar
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit for 5 minutes)
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg
Sauce:
1/2 cup vegan butter substitute (such as Earth Balance or Miyoko’s)
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup full-fat coconut milk (from a can)
1 tablespoon vanilla extract
Instructions:
This recipe is now my absolute favorite breakfast and can also be taken on the go.
Healthy Oatmeal Breakfast Cake: A Nutritious No-Flour, No-Sugar Start to Your Day
Moist Coconut Macaroons Recipe
Homemade Caramel-Filled Chocolate Domes
Breaking: Clint Eastwood Returns Oscar, Says ‘It’s Become Too Much Woke’
Crispy Oven-Roasted Cauliflower Delight: A Flavorful Veggie Sensation
Carne Asada Mexican Street Tacos
Fresh tomatoes for 2 years, without vinegar: the foolproof method to make them last that long
MAPLE WAFFLE CHICKEN NUGGETS