Now that we are a few weeks into the pandemic and physical distancing, everyone is baking. Once they finished hoarding all of the toilet paper, spaghetti and canned goods, they got bored and aquired all of the world’s cake mix, flour and yeast. Yes, there is a shortage of yeast in supermarkets here because everyone is comforting themselves by baking bread.
Time and again, when I need to put a dessert together quickly and have no supplies on hand, I resort to Bread Pudding. In this case, I revisited my Blueberry Bread Pudding Recipe, which I generally prepare on a snow day, but this time I wanted to create a quick dessert to give everyone a lift, without making a mess of my kitchen.
For this version of Blueberry Bread Pudding, I cubed 6 slices of raisin bread – I had frozen it as it was about to go past it’s best before – before the pandemic, and 3 breadcrusts. I checked all of the bread labels to make sure they had no egg or dairy – we need to be Vegan this time. I sprayed a shallow 7 by 12 casserole dish with non-stick spray. Then I added 2 cups of frozen blueberries, 1/3 cup orange juice, 1/3 cup granulated sugar, 1/4 cup Becel Vegan Margarine, 2 tablespoons RealLemon juice, and a sprinkle of salt. I lightly tossed all of this together and placed in a 350 degree oven for 40 minutes – stirring the mixture halfway through baking.
This is a one-dish easy-peasy vegan dessert, which requires no flour, yeast or cake mix.
Serve with dairy or non-dairy ice cream, yogurt or whipped cream. We enjoyed it tonight with some Coconut whipped “cream”.