It’s difficult to believe that a bread pudding this rich and creamy can be whipped up without milk and eggs. To get the creaminess this custardy treat demands, we’ve substituted fresh tofu.
The sweetness, too, is all good. No refined white sugar here. Instead, maple syrup does the trick along with blueberries.
Both provide vitamins and minerals as well as antioxidant, immune-boosting benefits. Tufts University researchers ranked the blueberry tops among 60 fruits and vegetables when it comes to antioxidant capabilities.
Tips: Instead of baking the bread cubes, you can set them out on the counter for one to two days, until they become dry.
Paper-lined foil sheets, available at restaurant supply houses, can be used to cover the mixture when baking. Place the sheet foil side up so that the aluminum does not touch your food.
Bread pudding with blueberries
Prep: 20 minutes
Cook: 30 minutes
Servings: 9
Ingredients:
5 cups whole grain bread, in 1-inch cubes
1 package (14-16 ounces) extra firm, refrigerated tofu, 14-16 ounces
2 1/4 cups water
1/2 cup maple syrup
1 teaspoon vanilla
1/2 to 1 teaspoon cinnamon
1/4 to 1/2 teaspoon sea salt
1/8 to 1/4 teaspoon nutmeg, plus more for sprinkling
2 cups fresh or frozen blueberries
Zest of 1 lemon
1 1/2 teaspoons cornstarch
Olive oil spray
1. Heat oven to 350 degrees. Lay bread cubes on oiled or sprayed baking sheet; bake 10 minutes. Cool. Place the tofu in a colander in the sink; place a small plate weighted with a can on top to press out the excess liquid.
2. Put the water, maple syrup, vanilla, cinnamon, salt and nutmeg into a blender. Break the drained tofu into pieces; press out remaining moisture in a towel. Add to water-syrup mixture. Blend until thick and smooth. Reserve 1 cup.
3. Place bread cubes in a large bowl; add the remaining liquid from the blender. Stir. Add blueberries and zest; combine thoroughly. Pour into oiled 8-inch square baking pan. Flatten the top with the back of a spatula or large spoon.
4. Whisk the cornstarch into the reserved cup of liquid; pour evenly over the top of the mixture. Cover with foil. Bake 20 minutes; remove foil. Sprinkle with additional nutmeg; spray with a little oil. Bake until edges are browned, 10 minutes. The pudding will continue to firm up as it cools. Serve warm, at room temperature or chilled.
Nutrition Information:
Per serving: 200 calories, 22% of calories from fat, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 33 g carbohydrates, 8 g protein, 180 mg sodium, 3 g fiber.
Kay Stepkin is a vegetarian cooking class instructor and former owner of a vegetarian restaurant/whole-grain bakery. Email her at foods@tribune.com.
