Mexi Bread Pudding

Mexi-Bread Pudding

Ingredients:

3–4 cups organic unsweetened plant milk (soy, almond, or oat)

1 star anise

2 cinnamon sticks

1 small cone of piloncillo (a traditional unrefined Mexican cane sugar, available in Latin markets) or ½ cup coconut sugar

4–5 cups sourdough raisin bread (preferably a few days old)

3 tablespoons flaxseed meal

3 tablespoons water

For the Glaze:

Option 1: Vanilla Drizzle

½ cup vegan powdered sugar

½ tsp vanilla extract

1–2 tbsp organic soy milk (adjust for desired consistency)

Option 2: Date Syrup Drizzle

Pure date syrup (drizzle as desired)

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Instructions:

1. Prepare the Flaxseed Mixture:

In a small bowl, combine the flaxseed meal and water. Let it sit for about 10 minutes to thicken.

2. Prepare the Milk Mixture:

In a saucepan, heat the plant milk over medium heat.

Add star anise, cinnamon sticks, and piloncillo. Stir occasionally until the piloncillo fully dissolves and the milk is infused with the spices (about 10 minutes). Remove from heat and let it sit for a few minutes to deepen the flavors.

3. Combine the Mixtures:

Add the flaxseed mixture to the warm milk mixture and stir to combine.

4. Prep the Bread:

If your bread is fresh, slice it and lightly bake at 300°F (150°C) for 10–15 minutes until slightly crispy. This helps absorb the milk mixture better.

5. Assemble & Bake:

Place the bread pieces in a baking dish and pour the warm spiced milk over them, ensuring all pieces soak up the liquid. Let it sit for 10 minutes.

Bake at 350°F (175°C) for 30–35 minutes until golden and set.

6. Make the Glaze:

For the vanilla drizzle, whisk together powdered sugar, vanilla, and plant milk until smooth.

If using date syrup, simply drizzle it over the warm pudding.

7. Serve & Enjoy:

Let the bread pudding cool slightly before drizzling with your preferred topping. Serve warm and enjoy this Mexican-inspired twist on a classic dessert!