Recipe: Biscuit Bread Pudding with Raspberries and White Chocolate (Vegan)

 This photo was taken after dark and I really wish I had a better shot for this, but I had to share it with you anyway because it was delicious.

Because I am the sort of person who rarely makes biscuits unless they are from a can (there are vegan canned biscuits, indeed; Pillsbury Southern Homestyle Grands! are the only ones I know of and thus I am loyal but if there were another I'd grab them, too). I can make my own biscuits. Heck, I have made them here! And I gave you a recipe for a small batch of vegan biscuits! But as things are often overwhelming, I've been known to cut corners. And that means I can end up with more biscuits than I can eat before they get stale.

Sometimes I just eat stale biscuits, but what's the appeal of that? So after some research and some contemplation of a few different recipes, I decided to try turning my stale biscuits into bread pudding, and it was wonderful. My laziness came with a bonus.

This recipe is adapted by combining the techniques in the omnivore White Chocolate Raspberry Biscuit Bread Pudding at Southern Bite and the basic vegan bread pudding recipe at Simple Vegan.

Though this is a recipe that uses white chocolate chips, you can use what you'v'e got. This is bread pudding, not rocket science. If you can't get vegan white chocolate chips, use dark chocolate. If you don't have berries, leave them out. If you don't have anything but the stale biscuits, just make it without any topping. It'll still be good with just the bread pudding part. It's a pandemic. We long ago gave up on perfection.

I found I liked this best warm with some kind of liquid sweetener--vegan honey or maple syrup--drizzled over the top. A splash of vegan creamer is also nice. If you want to be more industrious, you can make a buttery brown sugar glaze instead. But you can also just eat this as it is; it's good that way.

Biscuit Bread Pudding with Raspberries and White Chocolate (Vegan)
Serves: 4

3 large stale biscuits
1 cup soy milk or other plant milk (use what you have)
1/4 cup brown sugar
1 tablespoon + 1 teaspoon ground flax seeds
1 teaspoon coconut oil (optional)
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
2-3 oz. fresh raspberries
2-3 tablespoons white chocolate chips

Cut the biscuits into cubes and arrange in a pan.

Blend milk, sugar, flax seeds, coconut oil, vanilla, and cinnamon until smooth and the sugar has dissolved (easiest to do with an immersion blender). Pour over the biscuits and gently turn the cubes to coat well in the liquid. Press down a little to submerge. Top with raspberries and chocolate chips.

Preheat your oven to 350 degrees. Let your biscuits soak while it preheats. (If you jumped the gun and preheated your oven already, let the biscuits soak for 10-15 minutes.)

Bake for about 45 minutes or until the pudding has set. Let cool for about 20 minutes before slicing and serving.


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