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.
THE ANIMAL-FREE CHEF™ 