Beet Carob Bread Pudding
What do you do with stale bread?
Make vegan BEET bread pudding of course!
As you can imagine, we always have some bread staling around, so we’re always looking for new ways to use it up. If you’re into baking bread like I am, then this might be you too!
There are so many ways to use up stale bread. In the future, I want to write a post just on all the stale bread recipes that I’ve collected, but until then, this will get you started.
I swear (and my husband seconded) this bread pudding tastes like brownies, but it’s much healthier and has a hidden veggie.
If you know anything about me, you know that I love beets. I put beets into my pizza toppings, pasta, muffins, sandwiches, basically if I can sneak a beet into it, I will try. And, you have to trust me on this one, beets and chocolate (in this case, carob) are a match made in heaven!
Plus, it’s gooey and fudgy thanks to the silken tofu—that’s right, we snuck tofu in this one too!
But don’t leave yet! I know tofu in a pudding sounds weird, but silken tofu has a perfect pudding texture.
Ingredients and Replacements
Sourdough Bread
This is, of course, the base of the bread pudding. You want to use a stale bread for this one—I usually cut the bread up into squares beforehand to let it stale up a little. You can use a different bread, but just make sure it is a sturdy one. You don’t want it to fall apart during the baking process.
Silken Tofu and Raw Peanuts
Now, this is the base of the pudding. I know you’re thinking wait, tofu??? But, you have to trust me: Tofu is a great base for pudding.
The raw peanuts are added for extra fat. You can replace the raw peanuts with cashews or sunflower seeds (NOT roasted peanuts as they taste like peanut butter. Raw peanuts are neutral).
If you absolutely can’t stand tofu, you can replace both the raw peanuts and silken tofu with a can of full fat coconut milk. The result will be creamier and have more liquid. It won’t have the thick fudgy effect that the silken tofu gives, but it will still be delicious.
Carob Powder
Carob powder gives this pudding its chocolate flavor. Carob is a legume that has no caffeine, which I try to avoid. It is also naturally sweet, so you don’t have to counteract the bitter flavor of chocolate. You can replace the carob for cocoa powder, but taste for sweetness and add more sugar for taste.
Coconut Sugar
Coconut sugar is a less processed sugar with a deep molasses taste. You can use brown sugar in place of coconut sugar.
Beets
Beets add a delicious sweetness and give the bread pudding its deep purple color.
Cinnamon, Cayenne, and Oranges
These are optional add-ins, but they give the bread pudding a Mexican hot chocolate vibe. Plus, the oranges add vitamin C, which helps the beets maintain their color during baking.
Vegan Beet Carob Bread Pudding
Ingredients
- 450 grams stale sourdough bread (about 1/2 of a loaf)
- 40 grams carob powder (1/4 cup)
- 40 grams raw peanuts (1/4 cup)
- 60 grams water (1/4 cup)
- 150 grams raw beets (about 1 medium beet)
- 1 pound silken tofu (1 standard packet)
- 115 grams coconut sugar (3/4 cup)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- 80 grams mandarins or oranges (about 2 small mandarins)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cut up the bread into 1-inch cubes.
- Peel and roughly chop your beets.
- Place all the ingredients minus the bread into a blender and blend until smooth. There should be no chunks.
- Place your stale bread in your baking tray. Pour the blended ingredients on top of the bread pudding and mix until everything is covered.
- Bake for 35 minutes at 350 degrees Fahrenheit.
- Allow to cool for 10 minutes before digging in. Store in the fridge for up to five days, but we usually finish before then.
Notes
Supplies
Knife and vegetable peeler
High powered blender
9x13 inch casserole pan or equivalent
- Omit the spices and oranges if you want to keep the dish more plain.
- Use another type of bread, but make sure it is a sturdy bread that won't fall apart during baking.
