Description
A simple, plant-based version of sweet potato bread pudding served in layers.
Ingredients
Scale
- 2 cups stale bread, cubed
- 1 large sweet potato, cooked and mashed
- 1/2 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- Pinch of salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a bowl, combine the mashed sweet potato, coconut milk, maple syrup, cinnamon, nutmeg, and ginger. Mix well.
- In a small cup, whisk the cornstarch and water together until smooth to create a slurry.
- Add the slurry to the sweet potato mixture and stir until fully incorporated.
- Gently fold in the cubed bread until it is coated with the mixture.
- Divide the mixture into small oven-safe ramekins or a single baking dish.
- Bake for 25 to 30 minutes, or until the top is lightly set and warm throughout.
- Let cool slightly before serving.
Notes
- You can toast the bread cubes lightly before mixing for a firmer texture.
- For a richer flavor, use vanilla extract in the wet ingredients.
- Serve warm with a drizzle of extra maple syrup if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25
- Sodium: 110
- Fat: 10
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 4
- Cholesterol: 0
Keywords: vegan, sweet potato, bread pudding, dessert, plant-based, maple syrup