Vegan Cinnamon Breakfast Bread Pudding

Meet Origine Tastemaker: Serena

After appreciating the benefits of a whole plant based diet, Serena became passionate about sharing her journey and love of delicious and nurturing foods. Having a background in natural nutrition, a plant based meal prep business, and a plant based recipe blog, Serena is excited to help spread love of the plant and nutrient rich foods with her friends at Origine. 

"Origine's premium, ethically sourced, organic spices, were a big inspiration for the twist I took on my standard bread pudding. Finally finding silken tofu was another major win for me this week... The tofu really adds a smoothness and creaminess that I can’t get from just plant milk alone. So with my coconut sugar, pure vanilla extract and cinnamon from Origine, and my silken tofu, I perfected my Apple Cinnamon Breakfast Bread Pudding." 



1. If baking right away, preheat oven to 350 degrees.

2. Place tofu, plant milk, apple sauce, sugar, cornstarch, vanilla, cinnamon and salt into blender and mix on medium speed until well blended.

3. Place bread, apples and walnuts into standard casserole dish, pour in blender custard and mix well with your hands.

4. You can bake right away for 40 - 50 minutes, until top is golden brown, or you can place in the fridge overnight and bake in the morning.

Enjoy! Perfect for a lazy Sunday morning.

- Notes -

  • Be sure to use day old bread or it may turn out too soggy.
  • If baking straight away, start to peek at the casserole after 30 minutes, being careful not to let it get too brown on top.
  • I make mine up the night before and leave in the fridge over night. All you need to do in the morning is preheat the oven and bake!

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