I just love bread pudding. I originally was going to use this french bread for french toast, but then we found some cinnamon raisin bread, so this was going to be perfect for bread pudding.
I have been trying to do as much as possible in the crock pot in the last few weeks, so this recipe was no different and would be perfect to sit and simmer and fill the house with lots of good smells.
Crock Pot Bread Pudding
6 oz. Silken Tofu
1/2 C Coconut sugar
2 T Vanilla powder
1/8 t Pumpkin spice
1/4 t salt
2 C non-dairy milk
1/4 C maple syrup
2-4 T vegan butter
1 loaf of French Bread, cubed and toasted in 200F oven for about 20 minutes
Combine the first 7 ingredients in food processor or blender. Add the toasted bread cubes to your crock pot.
Pour the blended milk mixture over the cubes.
Push the cubes down so they are all soaked with liquid. Cook for about 2-3 hours. Enjoy!
Photo below was leftovers the next day...it soaked up the mixture even more in the fridge, so you might want to add some warm milk, if you like yours runny, but we loved it either way!!