VEGAN BREAD & BUTTER PUDDING

Preparation time: 15 minutes + 45 min baking

Serves: 8-10

This is the perfect warming dessert for those cold afternoons & nights. You'll find us curled up on the couch indulging in some bread and butter pudding during Winter with a cup of hot tea. We love this because it's not too sweet and has juicy pops of warming goodness from the sultanas, which you substitute for raisins. Some vanilla vegan ice cream is an essential topping!

INGREDIENTS

6 thick slices of white sourdough
½ cup sultananas
1 cup canned coconut cream
½ cup raw cashews (soaked in hot water for 30 mins then drained)
1½ tbsp coconut oil (refined)
3 tbsp coconut sugar
1 tsp cinnamon

METHOD

1. Preheat the oven to 180°C
2. Roughly cut the bread into chunks and add to a mixing bowl with the sultanas
3. Add coconut cream, cashews, coconut oil, coconut sugar, cinnamon and blend until very smooth.
4. Pour the blended mix over the bread chunks and raisins in the mixing bowl. Combine gently so all the bread is covered.
5. Transfer to a baking dish
6. Place into the oven and bake for 45 minutes
7. Serve with vegan ice cream (our favourite is pana organics vanilla bean)