Bread And Wine Pudding Pie


Sweet plant milk pudding with white wine, jumbo raisins, ginger and smoke. Mixed with toasted multigrain breadcrumbs. Baked in a pie plate till hot, then cooled till set. Serve topped with whip topping, chopped crystallized ginger, sliced almonds and chocolate sauce!

Serves 8

3 c. sweetened plant milk – I used SILK brand

1 c. jumbo raisins or golden – SUN-MAID

1 T. liquid smoke

3/4 c. light brown sugar

1/2 t. salt

1/2 t. powdered ginger

1/4 t. nutmeg

2 t. vanilla

1/3 c. additional plant milk mixed with 1/3 c. cornstarch till dissolved

  • It will take a little bit to dissolve it, so use a small spoon and crush the nog and starch against the sides of a cup to make sure there are no hiding lumps

2/3 c. dry white wine

1 t. guar gum powder

3 T. vegan margarine

5 slices hearty multi-grain bread, toasted medium crisp, set at room temperature till no longer warm, then cut into pieces and process in food processor into teeny crumbs – it takes a couple minutes pulsing then letting ‘er rip – measure out 3 c. for this recipe



sliced almonds

chopped crystalized ginger

drizzled chocolate sauce – Hershey’s

unsweetened cocoa powder

1- In large saucepan combine plant milk, raisins, smoke, brown sugar, salt, ginger, nutmeg and vanilla. Place over medium heat and bring to soft boil – stay near the stove so it doesn’t boil over.

2- Pour in liquid cornstarch, making sure it is dissolved before adding it to the pan, stirring continuously till it thickens, and it will fairly quickly. Lower heat and cook about 5 minutes, stirring often. If it spits up, cover partially.

3- Add wine and stir, thoroughly incorporating the wine into the pudding. Lower heat and cook about 5 minutes longer, stirring often.

4- Taste for doneness – when you can no longer feel the wet starch on your palate and tongue, it’s done.

5- Place the guar gum powder in a small mesh strainer and sift over top of pudding. Using a whisk immediately whisk into top layer of pudding till completely dissolved. Now swoop and whisk deeper into pudding and disperse the powder throughout. Cook another 5-7 minutes, stirring so it doesn’t stick, then remove from heat.

6- Add margarine and swirl till completely absorbed into the pudding.

7- Add toasted breadcrumbs all at once to pudding, stirring well and breaking apart clumps that might form. When done let set at room temperature for about an hour.

8- Liberally oil a 9 inch pie plate, then add the bread pudding and evenly spread and smooth it over.

9- Bake in preheated 375 degree oven for 30 minutes.

10- Remove from heat and let set on rack till cooled to room temperature.

11- Chill pudding pie till cold.

12- Serve topped with whip topping and drizzled with chcolate sauce.

13- Additional garnishes: sprinkled unsweetened cocoa powder, drizzle of raspberry sauce.

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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