Vegan bread and butter pudding

This vegan bread and butter pudding made with a day old sourdough bread and a delicious gingerbread flavoured custard is vegan comfort food at its best.

2 tbsp raisins (or dried cranberries)
2-3 tbsp brandy or marsala wine
185 g / 1¼ cup cashew nuts, soaked overnight*
300 ml / 1¼ cup soy milk (or other thin plant based milk)
1 tsp vanilla essence
60 ml / 4 tbsp maple syrup, adjust to taste
¾ tsp cinnamon, plus more for sprinkling
½ tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground cloves
1 tbsp cornflour / corn starch
8 slices quality sourdough**
2 tbsp vegan butter or coconut oil
2 tbsp diced candied orange peel
1 tbsp pomegranate seeds
1 tbsp orange marmalade (optional) OR coconut / date sugar

View the full recipe at Lazy Cat Kitchen →