Categories
DESSERTS HERSHEY'S CHOCOLATE RICH'S NON DAIRY SILK MILK NON-DAIRY SUN-MAID WINE

Bread And Wine Pudding Pie

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


GARNISHES:

RICH’S WHIP TOPPING

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.








By Sharon Lee Davies-Tight, artist, writer, 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™.

Request, Comment, Question...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s