Use soya milk to make this delicious vegan bread pudding. Dates, cinnamon and vanilla all bring sweetness, so you don’t need to add lots of sugar
Prep:15 mins
Serves 6
3 tbsp cornflour500ml soya milk½ tsp ground cinnamon½ lemon, zested½ tbsp vanilla bean paste2 tbsp maple or agave syrupflavourless oil (such as vegetable oil), for the dish6-8 slices stale vegan white bloomer, halved into triangles4 medjool dates, pitted and finely sliced50g vegan dark chocolate chipsplain yogurt or vegan ice cream to serve (optional)
STEP 1Mix the cornflour, soya milk, cinnamon, lemon zest, vanilla and maple syrup together in a pan and whisk until smooth. Set over a low heat and cook, whisking continuously, for 8-10 mins until the mixture has thickened slightly to a thin custard that just coats the back of a spoon.STEP 2Lightly oil roughly 20 x 25cm wide baking dish. Cut the crusts off the bread, if you like, and arrange in the dish, overlapping slightly. Stir most of the dates into the custard, then pour over the bread, pressing the bread into the mixture gently with the back of a spoon to help it absorb the liquid. Leave to soak for 15 mins.STEP 3Heat the oven to 200C/180C fan/gas 6. Scatter the chocolate chips and remaining sliced dates over the bread pudding, and bake for 20-25 mins until golden and crisp at the edges. Leave to rest for 10 mins before serving with a spoonful of vegan plain yogurt or dairy-free ice cream, if you like.
