How do I make a vegan bread pudding? Specifically, what do I use instead of eggs?
I typically make my bread pudding with soy milk and vegan butter substitute but I don't know what to do re: the eggs when I'm making the dish completely vegan. Is there anything that I can use instead of eggs? Can I just make the custard without eggs?
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Baking might work better for a vegan bread pudding as it dose not cook as long or as violently as a boiled pud. You could probably use a binder like bananas, apple sauce or flaxseed.
The more traditional boiling method for bread pudding is a bit tricky. The egg/milk makes a custard that binds everything together, so finding a vegan equivalent for this is where I'm having problems. I asked Vegan author Sarah Kramer about this and she suggested that Coconut milk would give a more creamy texture than other vegan milk substitutes. She also suggested that tapioca might work as a binder for the pudding, but I'm not sure how to make it work.
For a boiled pudding, maybe heat up the spice and milk to near boiling, then remove from heat, add bread, and leave the bread to soak up the milk until completely cool. This should reduce the necessary boiling time to about 20-30 min at full boil (from the traditional 1 to 3 hours).
If anyone comes up with a good (soy free) vegan boiled bread pudding, please let me know right away. I really want to make this for my vegan friends.