In recognition of World Plant Milk Day, celebrity chef Rock Harper has whipped up this delicious plant-based recipe using Silk Almond Coconut soymilk! For more amazing recipes, subscribe to our list at queenmothercooks.com.
Ingredients
10 Slices Vegan Bread (500g)
1/2 cup Raisins (75g)
3 cups Vegan Milk (660ml) Unsweetened
5.4 ounce can of coconut cream (160 ml)
1/4 cup Raw Cashews (75g)
3 Tbsp Coconut Oil (45g)
1/2 cup White Granulated Sugar (100g)
1 tsp fresh Ground Cinnamon
½ teaspoon fresh nutmeg
2 tsp Pure Vanilla Extract
2 tablespoons vegan egg replacer (2 egg equivalent)
6 Tbsp Vegan Butter (60-90g) Divided in half
Dusting of Powdered Sugar
Vegan ice cream or vegan whipped cream
Fresh berries
Vegan Caramel * recipe follows
Instructions
Preheat the oven to 350°F (180°C).
Cut the bread into large cubes and then add to a mixing bowl with the raisins.
To a blender jug add coconut milk, coconut cream, cashews, coconut oil, white sugar , nutmeg, cinnamon, egg replacer and vanilla and blend until very smooth.
Pour the blended mix over the bread chunks and raisins in the mixing bowl. Toss it carefully, being careful not to break up the bread, so that all the bread pieces are covered with the sauce.
Transfer to a 9x13 baking dish and smooth down evenly. Allow this rest refrigerated for at least 30 minutes and as long as overnight.
Melt 3 Tbsp of the vegan butter and brush it over the top. If you have some leftovers then keep it for later.
Place into the oven (uncovered) and bake for 45 minutes or until browned.
Remove from the oven. Melt the remaining 3 Tbsp of vegan butter and brush over the top.
Dust the top with powdered sugar before serving.
Serve with vegan ice cream or whipped cream, caramel and berries.
Vegan Caramel Sauce
Ingredients
200 g / 1 cup brown sugar
4 tbsp dairy-free milk, soy milk or full-fat coconut milk works best
8 tbsp dairy-free butter, make sure it's a good-tasting one
1 tsp vanilla extract
A pinch of sea salt (optional)
Instructions
Simply mix all the ingredients together, except the vanilla extract, in a saucepan on a medium boil.
Once the mixture has thickened and is bubbling slightly, after approximately 5 minutes, remove from the heat and stir in the vanilla extract.
Use the sauce straight away or keep refrigerated for up to a week. The sauce will "set" when it's cooled so you will probably need to reheat it for it to regain a pourable consistency.
