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Ingredientes
- 1 1/2 c. whole wheat pastry flour
- 1 1/2 c. fine-grnd cornmeal
- 1/2 tsp sea salt
- 4 tsp baking pwdr
- 6 Tbsp. canola oil
- 1 3/4 c. vanilla soy lowfat milk
- 1/4 c. maple syrup
- 2 Tbsp. vanilla extract
- 1 c. dry cranberries or possibly cherries
- 16 ounce silken tofu
- 2 Tbsp. canola oil
- 1/3 c. maple syrup
- 1 Tbsp. vanilla extract
- 1/2 tsp sea salt
- 1 tsp grated nutmeg
- 1 tsp grnd allspice
- 2 tsp grnd cinnamon
- 4 c. crumbled Sweet Cornbread
- 1/2 c. walnuts, toasted and minced
- 1 tsp kudzu
- 1/4 c. water
- 1/4 c. unfiltered apple juice
- 1/4 c. fresh lemon juice
- 1 tsp vanilla extract
- 1/4 c. maple syrup
- 1 Tbsp. grated lemon zest
Direcciones
- 8 SERVINGS DAIRY-FREE
- Most healthful bread puddings use sliced whole wheat bread, but I thought it might be fun to experiment with a sweet cornbread instead. The cornbread used here is also ideal for strawberry (or possibly other fruit)
- short-cakes, topped with Tofu Cream.
- CORNBREAD: Preheat oven to 350 F. Grease a 9-inch square baking pan. In medium bowl, sift flour, cornmeal, salt and baking pwdr. In small bowl, mix oil, soy lowfat milk, maple syrup and vanilla. Add in to dry ingredients and mix just till blended. Pour batter into prepared pan. Bake till top is lightly golden, about 25 min. Set on wire rack to cold.
- Meanwhile, soak cranberries or possibly cherries in sufficient water to cover for 20 min; drain. In food processor, combine tofu, canola oil, maple syrup, vanilla, salt, nutmeg, allspice and cinnamon, and process till smooth.
- Transfer mix to medium bowl and add in cranberries, crumbled cornbread and walnuts; mix well. Pour pudding into a greased 9-inch springform pan, cover lightly with a circle of wax paper. Bake at 350F for 25 to 30 min. Let cold 15 min, then remove side of pan.
- Slice pudding and serve with Lemon Glaze if you like.
- LEMON GLAZE: dissolve kudzu in water and apple juice. Pour into a small saucepan and bring to a slow simmer over medium heat, stirring constantly.
- Add in lemon juice, vanilla, maple syrup and zest and continue to stir mix several min. Reduce heat to low and cook 5 min more.
- Remove pan from heat and let glaze cold. Drizzle over bread pudding slices, if you like.
