- 1 and 1/4 cups packed vegan brown sugar
- 1 and 1/4 cups water
- 2 cinnamon sticks
- 4 and 1/2 cups (1/2-inch) cubed French bread baguette
- 1/4 cup golden raisins
- 1/4 cup toasted slivered almonds*
- 2 tablespoons vegan butter
- Cooking spray
- 3/4 cup shredded vegan Monterey Jack cheese (such as Vegan Gourmet)
2. Cut the butter into small pieces, and combine in a large bowl with the bread cubes, raisins, and almonds.
3. Drizzle with the warm sugar syrup and toss to coat. Spoon the mixture into an 8-inch square baking dish coated with cooking spray and sprinkle with the Monterey Jack. Cover with aluminum foil and chill for at least 30 minutes and up to 4 hours.
4. Bake, covered, at 350 degrees for 20 minutes. Uncover and bake an additional 15 minutes. The bread pudding is best served warm, although I also enjoyed leftovers chilled.
*Toast your almonds ahead of time in a dry skillet over medium heat for about 3 to 5 minutes, stirring or shaking the pan nearly constantly, until golden and fragrant.
8 servings (1 portion), Calories 313
I gave this a good 3 hours in the fridge for the bread to soak up all of that cinnamon-sugar syrup, and the result was delicious - warm, cinnamon-soaked pieces of bread reminiscent of an overnight-soaked French toast. The savory pop of the cheese on top was a nice contrast. My only complaint is that there needs to be more of everything - more almonds, more raisins... and bigger portion sizes. The recommended serving felt like a super delicious tease.