Vegan Peach Bourbon Vanilla Bread Pudding
vanilla almond milk
light coconut milk
Earth Balance vegan butter
egg substitute for baking
equivalent to 2 eggs
pink himalayan salt
removed from seed, diced
Heat oven to 350 degrees.
In a mixing bowl, mix up the egg substitute by manufacturer’s directions. Stir in the coconut milk, followed by the almond milk. Mix in the vanilla extract, cinnamon, nutmeg, and salt.
Add in the bread cubes, and stir/mix until all bread is coated. Cover, and keep in the refrigerator to soak up the liquid.
In a sauté pan, cook the cubed peaches until softened and browned. Allow to cool.
Mix in the peaches with the bread mixture. Spray a deep round pan/dish with no-stick spray, and pour the bread mixture into the pan.
Bake uncovered 40-45 minutes or until a knife comes out clean.
Once done, make a light glaze by mixing confectioners sugar and just enough water to make a slurry. Pour over the warm bread pudding, and serve.